---
title: "Chilean Maqui Berry Liqueur — Homemade Licor de Maqui Recipe"
description: "Versión en Español. Maqui is an organic, edible wild berry with many nutritional properties, a dark, fleshy fruit whose natural pigments have long been used as a dye in Mapuche textiles, and here it b..."
url: https://www.chileanfoodrecipes.com/chilean-maqui-berry-liqueur-recipe/
date: 2026-09-20
modified: 2026-09-20
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-maqui-berry-liqueur.jpg
categories: ["Beverages"]
type: post
lang: en
---

# Chilean Maqui Berry Liqueur — Homemade Licor de Maqui Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-licor-de-maqui/)

![Glass bottle of deep purple Chilean maqui berry liqueur next to a small crystal glass full of the drink.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-maqui-berry-liqueur.jpg)*Chilean maqui berry liqueur*

Maqui is an organic, edible wild berry with many nutritional properties, a dark, fleshy fruit whose natural pigments have long been used as a dye in Mapuche textiles, and here it becomes the base of a deep purple, aromatic liqueur.

Macerating the berries takes three weeks of patience, but only 5 minutes of actual cooking, for a refreshing, tart-sweet result reminiscent of blueberry.

## Nutritional Information

Each serving of maqui liqueur contains approximately 100 kcal, 0 g of protein, 0 g of fat, 0 mg of cholesterol, 16 g of carbohydrates, 15 g of sugars, and 0 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

## How to Make Homemade Maqui Liqueur?

Maqui liqueur is built on grape aguardiente and a sugar syrup, highly aromatic, with a refreshing tart-sweet flavor similar to blueberry.

**Prep time:** 21 days

**Cook time:** 5 minutes

**Servings:** 20 people

### Ingredients

- 1 liter grape aguardiente (or vodka)
- 400 g maqui berries
- 250 ml water
- 200 g sugar

### Instructions

1. Select the largest, freshest maqui berries, wash them in cold water, drain, and remove the stems. Place them in a large bowl with a lid, pour the entire amount of aguardiente over them, stir gently, cover the bowl, and store in a cool, dry place to macerate for 3 weeks.

![Small, dark wild maqui berries, freshly washed and with their stems removed.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-maqui-berries.jpg)*Fresh maqui berries*

1. In a medium pot, add the sugar and dissolve it in the cold water, stirring with a wooden spoon, then cook over medium heat until you get a slightly thick syrup. Remove from the heat and let cool. Add the cold syrup to the macerated maqui and aguardiente, stir gently to combine, and let it rest, covered, for 2 to 3 more days.

![Bottle of Chilean grape aguardiente, the base spirit needed to macerate the native berry.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-grape-brandy-aguardiente.jpg)*Chilean grape aguardiente*

1. Separate the fruit from the aguardiente and press the maqui through a puree press lined with cloth or a fine filter, mix the resulting juice with the aguardiente, combine, let it rest for a few minutes, and bottle in clean, sterilized glass bottles until ready to serve. Serve the maqui liqueur to taste in small glasses or cocktail cups, as an aperitif or digestif.

## Expert Tips

### Macerate Cold to Avoid Bitterness

To keep the liqueur from turning too astringent, macerate the maqui in the aguardiente at 4°C (in the refrigerator) instead of at room temperature, since the cold extracts sugars and aromas gradually, minimizing the release of bitter tannins.

### Clear a Cloudy Liqueur with Unflavored Gelatin

If the liqueur turns cloudy, dissolve half a teaspoon of unflavored gelatin in 3 tablespoons of cold water, warm it to 60°C, and mix it into the liqueur. Let it rest 48 hours refrigerated so it traps the suspended particles, then carefully decant.

### Don’t Waste the Leftover Fruit

The maqui berries left over after pressing can be turned into a “boozy” jam or used as a topping for cream-based desserts and ice cream, making the most of their remaining fiber and flavor.

| Substitution | Use instead of | Effect |
| --- | --- | --- |
| Frozen maqui berries | Fresh maqui | Similar color and flavor, slightly softer texture |
| Vodka | Grape aguardiente | Neutral base, easier to find outside Chile |
| Blackberries or blueberries | Maqui | Closest flavor profile if maqui is unavailable |
| Unflavored gelatin | Extra cloth filtering | Clarifies a cloudy liqueur without repeated straining |

## Frequently Asked Questions (FAQs)

### 1. Why does the liqueur feel “harsh” on the tongue?

This comes from maqui’s natural tannins. If it happens, make sure next time to remove all stems before macerating and macerate cold (4°C) to minimize the extraction of these bitter compounds.

### 2. Can I use pisco instead of aguardiente?

Technically yes, though grape aguardiente is the traditional Chilean base thanks to its neutral profile and higher proof, which helps preserve the maqui’s color and properties better during the 3 weeks of maceration.

### 3. How do I make sure the liqueur turns out bright, not cloudy?

Besides filtering through cloth or a coffee filter, careful decanting is essential. If the initial filtering isn’t enough, the unflavored gelatin technique will trap the suspended particles, leaving a crystal-clear liqueur.

### 4. How long does the bottled liqueur keep?

Thanks to its sugar and alcohol content, it can be stored in a cool, dark place for over a year. In fact, its flavor tends to round out and improve after a couple of months in the bottle.

### 5. What can I do with the fruit left after filtering?

Don’t throw it away. The maqui macerated in alcohol and syrup can be used to make a “boozy” jam or as a topping for cream desserts and ice cream, making the most of its remaining fiber and flavor.

## What Is Maqui?

Maqui is a rich source of anthocyanins, a flavonoid with antioxidant properties that helps inhibit the effect of free radicals, one of the main drivers of premature cell aging. It also has thermogenic properties, raising body temperature and helping burn fat, while supporting healthy blood sugar metabolism.

## History of Maqui in Chile

Maqui (Aristotelia chilensis) is a berry native to Chile that grows exclusively in the southern part of the country and has been consumed by native peoples since ancestral times, long before it became known abroad as a superfruit.

## Did You Know?

Maqui’s dark pigments have traditionally been used as a natural dye for Mapuche textiles, well beyond its use as food, giving the fruit a cultural role that goes far beyond the kitchen.

## Recommended

- [Chilean Calafate Liqueur](https://www.chileanfoodrecipes.com/chilean-calafate-liqueur-recipe/)
- [Chilean Murtado Murtilla Berry Liqueur](https://www.chileanfoodrecipes.com/chilean-murtado-murtilla-berry-liqueur-recipe/)
- [Chilean Murta Berry Jam](https://www.chileanfoodrecipes.com/chilean-murta-berry-jam-murtilla-recipe/)
- [Chilean Mapuche Rosehip Chicha](https://www.chileanfoodrecipes.com/chilean-mapuche-rosehip-chicha-recipe/)