Foraging along the Cornish hedgerows for blackberries is a humble task for Michelin recognised chef Emily Scott. Each Autumn she looks forward to partaking in blackberry picking in preparation for creating some seasonal, fruity recipes.

"Blackberries are one fruit I have not grown in my garden as they grow so wild everywhere at this time of year. They start to appear in late summer and as if by magic turn ripe and ready to pick. Religiously I am found in fields, country lanes and by the sea picking blackberries until my fingers are stained, triumphantly returning home with my treasure. Compotes, crumbles, pies and galettes and the wonders of vodka, jams and jellies that will preserve the berries to enjoy throughout the year. Of course, once picked, wash and pat dry and place in freezer bags and they will freeze beautifully as they are for another day. Sloes and elderberries must not be forgotten for vinegars and of course sloe gin for Christmas."

This blackberry flavoured vodka is great to drink on it's own or with a mixer. The fruits will remain plump and juicy in the jar while it infuses. Once you've strained the vodka the fruits can be added to a dessert - like pavlova for example - for an additional fruity, tangy tipple.

Method

1. In a sterilised 1 litre Kilner jar place the blackberries, cinnamon stick, lemon peel and bay leaf.
2. Pour over the vodka and swirl around until the sugar has dissolved.
3. Store in a dark place ideally a cool larder for a week.
4. After 3 weeks strain the vodka through a sieve and decant into bottles.
5. Enjoy as a drink simply over ice.
6. Use the infused blackberries to fold into cream for puddings such a pavlova.

My Citrus vodka that I made in collaboration with Colwith Farm Distillery is perfect for this recipe.