Easy Blackcurrant Liqueur (Print)

A vibrant tart-sweet liqueur made with fresh blackcurrants and rum, ideal for sipping or mixing into cocktails.

# Components:

→ Fruit

01 - 1.1 lb fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 10.6 oz granulated sugar

→ Alcohol

03 - 23.7 fl oz white or golden rum, minimum 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 to 4 weeks. The longer it sits, the deeper the flavor develops.
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.

# Chef Secrets:

01 -
  • Simple Ingredients: Requires only three main components: fruit, sugar, and rum.
  • Customizable: Easily adapt the spirit base or infusion time to suit your palate.
  • Versatile: Enjoy it neat as a digestif, as a cocktail base, or as a decadent dessert topping.
  • Beautiful Color: The intense natural pigments of the blackcurrants create a stunning visual impact.
02 -
  • Daily Agitation: Remember to shake the jar daily during the first week to ensure the sugar dissolves completely.
  • Temperature Control: Store the jar in a cool, dark cupboard; light and heat can degrade the color and flavor of the fruit.
  • Quality Check: Always check spirit labels for hidden allergens or additives to ensure the recipe remains gluten-free and vegan.
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