Easy Blackcurrant Liqueur (Print View)

Tart-sweet blackcurrants infused with rum and sugar for a vibrant homemade liqueur perfect for sipping or mixing.

# What You’ll Need:

→ Fruit

01 - 1.1 lbs fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 1.33 cups granulated sugar

→ Alcohol

03 - 3 cups white or golden rum (at least 37.5% ABV)

# How To Make It:

01 - Rinse blackcurrants thoroughly and pat completely dry. Remove any remaining stems or leaves.
02 - Place blackcurrants in a sterilized glass jar with tight lid. Add sugar and gently crush fruit with muddler or spoon back to release juices.
03 - Pour rum over fruit and sugar mixture. Stir to combine and help sugar begin dissolving.
04 - Seal jar securely and shake vigorously. Store in cool, dark place away from direct sunlight.
05 - Shake jar once daily for first week to dissolve remaining sugar and distribute flavors evenly.
06 - Let liqueur infuse for 2 to 4 weeks. Longer infusion produces deeper, more complex flavor profile.
07 - Strain liqueur through fine sieve or cheesecloth into clean bottle. Discard fruit solids.
08 - Seal bottle and store in refrigerator. Serve chilled or over ice as desired.

# Expert Suggestions:

01 -
  • The way tart blackcurrants mellow into something sophisticated yet approachable, unlike anything you can buy at a store
  • Its incredibly forgiving nature, letting time do most of the work while you simply wait and anticipate
02 -
  • Any moisture on the berries before adding alcohol can lead to cloudy results or spoilage
  • The first week's daily shaking is crucial for proper sugar dissolution and flavor integration
03 -
  • Sterilize your jar and equipment thoroughly, perhaps running them through the dishwasher first
  • Label your jar with the start date so you can track the infusion period accurately
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