Easy Blackcurrant Liqueur (Printable)

A vibrant homemade blackcurrant liqueur with tart-sweet flavor, subtly infused with sugar and mellowed by smooth rum.

# What you'll need:

→ Fruit

01 - 1 lb 2 oz fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 10.6 oz granulated sugar

→ Alcohol

03 - 23.7 fl oz white or golden rum, minimum 37.5% ABV

# Method:

01 - Rinse and thoroughly dry the blackcurrants. Remove any stems or leaves.
02 - Place the blackcurrants in a large, sterilized glass jar with a tight-fitting lid.
03 - Add the sugar to the jar, then gently crush the blackcurrants with a muddler or the back of a spoon to release their juices.
04 - Pour the rum over the fruit and sugar. Stir to combine and ensure the sugar starts dissolving.
05 - Seal the jar and shake well to mix. Store in a cool, dark place.
06 - Shake the jar once daily for the first week to help dissolve the sugar and distribute flavors.
07 - Let the liqueur infuse for 2 to 4 weeks. The longer it sits, the deeper the flavor develops.
08 - When ready, strain the liqueur through a fine sieve or cheesecloth into a clean bottle, discarding the fruit solids.
09 - Seal and store the finished liqueur in the refrigerator. Serve chilled or over ice.

# Expert Advice:

01 -
  • It captures the vibrant, tart-sweet flavor of fresh blackcurrants perfectly.
  • The process is incredibly simple, requiring only three main ingredients and a bit of patience.
  • This vegan and gluten-free liqueur makes a stunning homemade gift or a sophisticated addition to your cocktail bar.
02 -
  • Use leftover boozy blackcurrants in desserts or over ice cream to avoid waste.
  • Always check spirit labels for hidden allergens or additives to ensure the recipe remains gluten-free and vegan.
  • For the best shelf life and flavor preservation, store the finished liqueur in the refrigerator.
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