This blackcurrant liqueur is not overly sweet and thus tastes especially fruity with just a hint of spices.
1 person made this
Makes: 1 500ml bottle
250g blackcurrants (fresh or frozen)
2 whole cloves
1 small cinnamon stick
125g demerara sugar, or to taste
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Method Prep:10min › Extra time:42days › Ready in:42days10min
Slightly crush the blackcurrants with a fork. Place them in a a large screwtop jar together with the spices.
Bring the sugar with 100ml water to the boil in a small saucepan. Stir till the sugar has dissolved. Let cool slightly, then pour it over the berries. Add the vodka.
Close the jar and let sit at a bright place but not in the full sun for 4 to 6 weeks.
Place the contents of the jar into a saucepan. Bring to the boil and cook, uncovered, until the currants are soft, about 10 minutes. Taste for sweetness and add more sugar if desired. Stir till the sugar has dissolved.
Strain through a sieve lined with fine muslin or cheesecloth and fill into bottles. Do not press on the currants, or the liqueur will be cloudy.
Let cool, pour into a sterilised bottle and cork. Store in a dark cool place.