Blackberry Brandy - cooking recipe

Ingredients

1 lb blackberry, washed
8 ounces superfine sugar
1 liter brandy (35 fl.oz.)

Preparation

Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
Seal the jars tightly and shake them well.
Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.