Easy Blackcurrant Liqueur (Printable)

Vibrant homemade blackcurrant liqueur with tart-sweet flavor, infused with sugar and rum for 2-4 weeks.

# What You'll Need:

→ Fruit

01 - 1.1 lbs fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 10.6 oz granulated sugar

→ Alcohol

03 - 23.7 oz white or golden rum (at least 37.5% ABV)

# Directions:

01 - Rinse and thoroughly dry the blackcurrants. Remove any stems or leaves.
02 - Place the blackcurrants in a large, sterilized glass jar with a tight-fitting lid.
03 - Add the sugar to the jar, then gently crush the blackcurrants with a muddler or the back of a spoon to release their juices.
04 - Pour the rum over the fruit and sugar. Stir to combine and ensure the sugar starts dissolving.
05 - Seal the jar and shake well to mix. Store in a cool, dark place.
06 - Shake the jar once daily for the first week to help dissolve the sugar and distribute flavors.
07 - Let the liqueur infuse for 2-4 weeks. The longer it sits, the deeper the flavor.
08 - When ready, strain the liqueur through a fine sieve or cheesecloth into a clean bottle, discarding the fruit solids.
09 - Seal and store the finished liqueur in the refrigerator. Serve chilled or over ice.

# Expert Advice:

01 -
  • Vibrant, tart-sweet flavor profile that captures fresh fruit essence.
  • Simple preparation with only three main ingredients.
  • Naturally vegan and gluten-free when using suitable spirits.
  • Highly versatile for sipping, cocktails, or drizzling over desserts.
02 -
  • Infuse for up to 2 months for a significantly richer and deeper flavor profile.
  • Don't waste the leftovers; use the boozy blackcurrants in desserts or over ice cream.
  • Always check spirit labels for hidden additives if you have specific dietary needs.
  • Use a funnel for a mess-free experience when transferring the liqueur into its final bottle.
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