The blackcurrants are put directly into high-percentage alcohol straight after picking and then the liqueur is ready to finish being made around Christmastime. Only our most special guests get to taste the liqueur - and then only thimblefuls... pure, as kir (with dry white wine), kir royale (with fizzy wine or champagne) or over vanilla ice cream - heavenly! I can't give exact amounts in the recipe as that all depends on how many fresh blackcurrants you have.
I agree, why would you boil off the alcohol? What I have done is drain and sieve the blackcurrent steeped alcohol and put it back in the jar for now. Put the blackcurrents in the processor and whizzed it. Then cooked the blackcurrent mash down till is soft, I did not boil this. Sieve the mash then filter.I used an old T Shirt, clean of course, this is much more effective than a coffee filter. The resulting liquid is put back in the rinsed pan with the sugar, stir until dissolved. Do not boil, mixture was warm. Cool then add the extra alcohol and the original steeped alcohol. Stir and bottle. I do sterilize my bottles as I would for anything I was brewing to remove unwanted bacteria. - 09 Dec 2013
4. if you boil it, you boil the alcohol off :-( maybe slightly warmed, to help dissolve the sugar, but not really necessary. it just takes longer. (maybe put it in a jar / bottle & keep shaking to dissolve) 5. clean bottle, yes, sterillised, hot? why ? that's the whole point of the alcohol, (this isn't jam y'know) - 23 Sep 2013