A friend of mine has a cousin with a mulberry tree, and was nice enough to share some of their surplus with me. When I got the berries, they were frozen. Once fruit has been frozen, your choices for what to do with it become more limited. That is basically what gave me the idea to make this berry citrus liqueur.
Making “moonshine” has become all the rage in the pressure cooking community. But, what most don’t realize is that what they are calling “moonshine” is actually liqueur. Moonshine is a high-proof distilled spirit, whereas liqueur is a sweet alcoholic liquor that is infused with things like herbs, fruits, spices, flowers, nuts, and creams. The “moonshine” that is made in the pressure cooking community gets its name from the fact that it usually uses grain alcohol (151 proof) in the beverage. Because I wanted a citrus flavor, I used citrus rum, but I added a little bit of 151 proof rum to offset the reduced alcohol content of flavored rums.
Combine water, sugar, berries, and citrus rum in the liner of your pressure cooker. Cover, seal, and cook on High Pressure for 30 minutes. Once the time is up, allow the pressure to release naturally.
At this point, you can move directly to the next step, or let the mixture cool for another hour or so. I let mine cool for an hour, and then strained mixture into a large bowl using a fine mesh strainer. Gently press the berries in the strainer so that they release more liquid, then discard. Add lemon juice and 151 proof rum to the mixture.
My large mason jar was in use, so I poured the mixture into 16oz mason jars. One batch filled 5 jars
Seal your jars (or chosen storage vessel) and then store in the refrigerator. You should let it sit for at least 2 weeks for best flavor, but no one will judge you if you can’t wait that long.
Pressure Cooker Citrus Berry Liqueur
Ingredients
- 4 cups water
- 1 1/2 cups sugar
- 1 lb fresh or frozen berries (I used mulberries)
- 2 cups citrus rum (I used Bacardi Limon)
- 1 cup fresh squeezed lemon juice
- 1/2 cup 151 proof rum
Directions
Combine the water, sugar, berries, and citrus rum in the liner of your electric pressure cooker. Cover, seal, and cook on High Pressure for 30 minutes. When the time is up, allow the pressure to release naturally. If desired, allow the mixture to cool for an additional hour after pressure has released.
Strain the mixture through a fine mesh strainer to remove the berries. Gently press them down to release the additional juices. Stir in the lemon juice and 151 proof rum. Pour into your desired storage vessel.
Refrigerate the berry citrus liqueur for 2-4 weeks before serving.