Blackcurrant Vodka Liqueur (Print View)

A deep, aromatic spirit crafted by infusing fresh blackcurrants with vodka and sugar for 3-6 weeks. Ideal as a digestif or in mixed drinks.

# What You’ll Need:

→ Fruit

01 - 1.1 lbs fresh or frozen blackcurrants, stems removed

→ Spirits

02 - 25.4 oz vodka (quality neutral vodka preferred)

→ Sweetener

03 - 9–12 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 blackcurrants in a large sterilized jar or bottle with a tight-fitting lid. Add the sugar over the berries, then pour in the vodka to cover completely.
03 - Seal the jar tightly and shake gently to dissolve the sugar and distribute the berries evenly.
04 - Store the jar in a cool, dark place. Shake gently every 2–3 days to help dissolve the sugar and extract flavors.
05 - After 3–6 weeks, taste the liqueur. When the flavor reaches your preference, strain through a fine sieve or muslin into a clean bottle. Discard the spent berries or reserve for baking.
06 - Seal the bottled liqueur and store in a cool, dark place. Allow to mature for an additional 2–4 weeks before serving for optimal flavor development.

# Expert Suggestions:

01 -
  • Its incredibly forgiving, almost impossible to mess up, and rewards patience with something that tastes expensive and handmade
  • The color alone is worth the effort, that deep ruby red that catches light in the most beautiful way
02 -
  • The first time I made this, I tried to rush the process and bottled it too early, the flavor was sharp and one-dimensional
  • Those strained berries might look spent, but they are incredible folded into muffins or simmered into a quick jam
03 -
  • A wide mouth jar makes packing and removing berries so much easier than a narrow bottleneck
  • Taste as you strain and adjust with more sugar dissolved in a little vodka if needed before final bottling
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