MERRY BERRY LIQUEUR

Drink this fruity tipple as it is, or as a long drink with soda, fresh mint and crushed ice

MAKES 1.2 litre (2¼ pint) PREP 5min, plus infusing

750ml (1¼ pint) white or dark rum 425g (15oz) caster sugar

425g (15oz) mixed frozen berries – we used a mixture of blackberries, raspberries and redcurrants

1tsp vanilla extract Put all the ingredients into a large, clean bowl and stir with a clean spoon. Cover well with clingfilm and leave to infuse for at least 2 weeks (up to 1 month) in a cool, dark place. When you remember, give the mixture a stir. Strain through a sieve lined with kitchen paper into a large clean jug (see tip). Use a funnel to decant into pretty sterilised bottles. The liqueur keeps for up to 6 months. COOK’S TIP Sterilising bottles: Preheat the oven to 140°C (120°C fan) mark 1. Wash the bottles in hot soapy water – place upside down on a baking sheet and heat in the oven for 10-15min, until dry. Alternatively, run through a hot dishwasher cycle. COOK’S TIP Serve the strained boozy fruit with vanilla ice cream to make a splendidly indulgent pudding.