For the syrup
Put the blackberries and lemon zest into a pan and add just enough water to cover.
Bring to the boil and simmer until the berries are soft.
Mash thoroughly and strain, ideally through a muslin cloth.
Pour this juice back into the pan and add the lemon juice and sugar.
Bring to the boil until the sugar is dissolved and the liquid has reduced by about 25%.
Switch off the heat, stir in the vodka and cover until cooled.
Pour into sterilised bottles and keep in the fridge. Use within 8 weeks.
For the Merry Berry fizz
Add the liqueur into a champagne flute then top with the cider.
Garnish with a twist of lemon.
Picture: Merrydown cider
