Blackcurrant Vodka Liqueur (Printable)

Infuse ripe blackcurrants with vodka and sugar for a deep, aromatic spirit. Ready in 3-6 weeks.

# What You Need:

→ Fruit

01 - 1.1 lb fresh or frozen blackcurrants, stems removed

→ Spirits

02 - 25.4 fl oz quality neutral vodka

→ Sweetener

03 - 0.55 to 0.77 lb granulated sugar, adjusted to taste

# Directions:

01 - Wash the blackcurrants thoroughly under cold water and remove any stems, leaves, or debris. Pat dry with a clean kitchen towel if using fresh berries.
02 - Transfer the prepared blackcurrants into a large sterilized glass jar or bottle with a tight-fitting lid.
03 - Distribute the granulated sugar evenly over the blackcurrants, then pour the vodka over the mixture until completely covered.
04 - Secure the jar with a tight-fitting lid and shake gently for 30 seconds to begin dissolving the sugar and blending the ingredients.
05 - Place the sealed jar in a cool, dark location away from direct sunlight. Shake gently every 2-3 days to promote sugar dissolution and flavor development.
06 - After 3 weeks of infusion, open the jar and taste the liqueur. Continue infusing for up to 6 weeks total, depending on desired intensity and flavor profile.
07 - Once the flavor reaches your preference, strain the mixture through a fine sieve or muslin cloth into a clean bottle, separating the liquid from the spent berries.
08 - Seal the strained liqueur and store in a cool, dark place. Allow an additional 2-4 weeks of maturation for optimal flavor development before serving, though the liqueur is ready to enjoy immediately if desired.

# Expert Hints:

01 -
  • You'll create something genuinely luxurious that tastes like it came from a specialty shop, but costs a fraction of the price.
  • It demands almost no skill or attention once it's sealed away, making you feel like a clever home maker without the stress.
  • Those deep, aromatic sips feel celebratory—perfect for quiet moments or as a thoughtful gift that people actually treasure.
02 -
  • Don't skip the sterilization step for your jar; a single speck of bacteria or mold will ruin your entire batch, and starting over teaches you the hard way how important cleanliness is.
  • The sugar won't dissolve instantly, and that's perfectly normal—consistent shaking is what does the work, so don't assume it's failed if it looks grainy at first.
  • Taste after three weeks rather than assuming you need the full six; personal preference for tartness versus sweetness varies wildly, and you might love it sooner than the recipe suggests.
03 -
  • Quality vodka makes a genuine difference here—splurge a little on something smooth rather than settling for bottom-shelf spirits that might taste harsh no matter how long you infuse.
  • Keep the spent berries after straining; they're brilliant stirred into cake batters, made into jam, or folded into yogurt for a fruity kick that feels resourceful and delicious.
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