If you’re using fresh berries, wash them thoroughly and remove any leaves and stems. You’ll need enough berries to fill your jar ¾ of the way full.
Mash the berries using a muddler or blitz them briefly in a food processor or cut them in half using a knife. We do this to maximise how much of the berry is exposed to the alcohol when steeping and will result in a stronger tincture.
Add the mashed berries to a steralised glass jar.
If you’re using dried berries, fill a glass jar ⅓ of the way full. They will expand as they soak up the alcohol.
Cover them in alcohol and make sure they are completely submerged.
Add a lid to the jar and shake it a few times.
Leave the jar to sit in a cool, dark place away from direct sunlight for 6-8 weeks. Try to remember to shake it a few times a week to keep everything submerged in the alcohol.
After 8 weeks, use cheesecloth or a coffee filter to strain off the tincture. I like to use cheesecloth or a coffee filter (as opposed to a mesh strainer) to strain off fresh plant material because they more finely strain off the tincture. You want to avoid having plant material left behind in your tincture because it can spoil the tincture more quickly.
Add the tincture to a dropper bottle and that’s it! Store in a dark, cool place.