Patxaran (sloe berry liqueur)

Name: Patxaran (sloe berry liqueur)
Cook time: 88 min
Total time: 88 min
Yield: 20 servings
Cuisine: Basque
Ingredients: 1 l Sweet Anise Liqueur (Anisado), about 25–30% ABV; 250g Sloe Berries, rinsed and pricked; 1 stick of Cinnamon; 9 Coffee Beans

Patxaran is a fragrant Basque liqueur made by slowly infusing ripe sloe berries in sweet anise spirit with a whisper of warm spices. The result is a smooth, slightly fruity drink with a hint of coffee and cinnamon — perfect as a chilled digestif or a cozy after-dinner sipper.

Patxaran is a fragrant Basque liqueur made by slowly infusing ripe sloe berries in sweet anise spirit with a whisper of warm spice... Show more

es-pv Traditional Basque Recipe

Health Grade

B · Healthy

Rating

4.0

Time

1 hr20 min

Price

1,69 €

Calories

330 kcal

vegan

few ingredients

quick

easy

gluten free

high fiber

Method

Wash the berries

Rinse the sloe berries well under cold running water, rubbing them gently with your hands to remove any dust or bloom. Pick through them as you go and discard any that are bruised, moldy, or split open.

Prick the berries

Pat the berries completely dry with a clean towel, then prick each one 2 or 3 times with a skewer, fork tine, or the tip of a small knife. You want to pierce the skin without crushing the fruit, so work gently.

Fill the jar

Place the berries in a large clean, completely dry glass jar with a tight-fitting lid. Add the cinnamon stick and the coffee beans, then pour in the sweet anise liqueur. Make sure all the fruit is submerged, then seal the jar and give it a gentle swirl to combine everything.

Let it steep

Store the sealed jar in a cool, dark place for 2 to 3 months. Give it a gentle shake every few days for the first couple of weeks, then about once a week after that. The patxaran is ready when the liquid is a deep reddish-brown and smells fruity, sweet, and lightly spiced.

Strain and bottle

Set a fine-mesh strainer lined with cheesecloth over a bowl, jug, or large measuring cup. Pour the liqueur through slowly, then let it drain until clear. Transfer the strained patxaran to a clean bottle with a funnel and seal it tightly.

Chill and serve

Chill the bottle for at least 1 hour, then pour the patxaran into small glasses and serve it cold. If you like, you can keep the bottle in the fridge so it's always ready to pour.

Ingredients

Method

For 20 servings

Adjust servings

1 l Sweet Anise Liqueur (Anisado), about 25–30% ABV
250g Sloe Berries, rinsed and pricked
1 stick of Cinnamon
9 Coffee Beans

Nutrition

Per Serving.

Calories

330 kcal

17% of Daily kcal

Protein

6.4 g

13% RDI

Fat

6.8 g

3.2g sat fat

Carbs

42 g

15% RDI

Sugar

19 g

38% RDI

Fiber

17 g

58% RDI

Salt

0.5 g

10% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.2 / 10

Comments

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Ingredients

For 20 servings

Adjust servings

1 l Sweet Anise Liqueur (Anisado), about 25–30% ABV
250g Sloe Berries, rinsed and pricked
1 stick of Cinnamon
9 Coffee Beans

Patxaran (sloe berry liqueur)

Method

Wash the berries

Prick the berries

Fill the jar

Let it steep

Strain and bottle

Chill and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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