Homemade Spiced Blackcurrant Vodka

# What you'll need:

→ Fruit & Alcohol

01 - 1 lb 2 oz fresh or frozen blackcurrants

02 - 25.4 fl oz good-quality vodka

→ Sweetener

03 - 8.8 oz granulated sugar

→ Spices

04 - 1 cinnamon stick

05 - 4 whole cloves

06 - 2 star anise

07 - 5 black peppercorns

08 - Zest of 1 unwaxed lemon in strips

# Method:

01 - Rinse the blackcurrants and pat dry. Slightly crush them with a potato masher or fork to release their juices.

02 - Place the blackcurrants in a large sterilized jar with at least 1.5-liter capacity.

03 - Add the cinnamon stick, cloves, star anise, black peppercorns, and lemon zest to the jar.

04 - Pour in the sugar, followed by the vodka.

05 - Seal the jar tightly and shake gently to dissolve some of the sugar.

06 - Store the jar in a cool, dark place for 2 to 4 weeks, shaking gently every few days to help the flavors infuse and sugar dissolve completely.

07 - After infusion, strain the mixture through a fine sieve or muslin cloth into a clean jug. Discard the solids.

08 - Decant the liqueur into sterilized bottles, seal tightly, and label accordingly.

09 - For best flavor, allow the liqueur to mature for at least another week before drinking. Serve chilled or over ice.

# Expert Advice:

01 -

It tastes like you spent hours in a professional distillery when really you just shook a jar a few times.
The whole house fills with this gorgeous spiced berry aroma that makes everyone ask what you're cooking.
Once bottled, it becomes an impressive homemade gift that feels personal and thoughtful without requiring fancy equipment.

02 -

The first time I skipped the gentle shaking and the sugar settled in a thick layer at the bottom—now I know those few moments of shaking every few days actually make a difference in how smoothly everything dissolves and infuses.
I once tried to speed up the process by heating the mixture, and the heat actually flattened the delicate fruit flavors—patience really is the secret here, and rushing will cost you.

03 -