Blackcurrant Vodka Liqueur (Printable version)

Create a deep, aromatic liqueur by infusing fresh blackcurrants with vodka and sugar. Ideal for sipping or mixing into drinks.

# What you need:

→ Fruit

01 - 17.6 oz fresh or frozen blackcurrants, stems removed

→ Spirits

02 - 25.4 fl oz vodka, quality neutral vodka preferred

→ Sweetener

03 - 8.8 to 12.3 oz granulated sugar, adjust to taste

# How to Make It:

01 - Wash the blackcurrants thoroughly and remove any stems or leaves. Pat dry if using fresh berries.
02 - Place the prepared blackcurrants in a large sterilized glass jar or bottle with a tight-fitting lid.
03 - Add the sugar over the berries, then pour in the vodka to cover completely.
04 - Seal the jar tightly and shake gently to mix the ingredients together.
05 - Store the jar in a cool, dark place. Shake gently every 2 to 3 days to help dissolve the sugar.
06 - Infuse for 3 to 6 weeks, tasting after 3 weeks. When the flavor is to your liking, strain the liqueur through a fine sieve or muslin cloth into a clean bottle.
07 - Discard the spent berries or reserve them for baking. Seal the bottled liqueur and store in a cool, dark place. For best flavor, let mature for an additional 2 to 4 weeks before serving.

# Expert Advice:

01 -
  • You'll create a gift-worthy liqueur that tastes infinitely better than store-bought versions and costs a fraction of the price.
  • The infusion process requires almost no skill, just a jar and the ability to resist peeking more than once a week.
  • It's the kind of present that makes people think you've kept secret culinary talents all along.
02 -
  • Don't skip sterilizing your jars—I learned this when one batch developed an off-taste halfway through infusing that no amount of straining could fix.
  • Shaking the jar regularly isn't just busywork; it actually speeds up sugar dissolution and creates more even flavor extraction, which is why my earlier batches tasted flatter when I forgot for weeks.
03 -
  • If you're impatient like me, start a second batch after your first one is already infusing; this way you always have something ready just as you're finishing the previous batch.
  • Write the date you started infusing right on the jar with a permanent marker so you're not guessing weeks later about whether it's been three weeks or five.
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