Easy Blackcurrant Liqueur (Print Version)

Tart-sweet blackcurrant infusion mellowed by smooth rum, perfect for sipping or mixing into cocktails.

# Components:

→ Fruit

01 - 1 pound 1.6 ounces fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 10.6 ounces granulated sugar

→ Alcohol

03 - 23.7 fluid ounces white or golden rum, minimum 37.5% ABV

# Preparation Steps:

01 - Rinse blackcurrants thoroughly and pat completely dry. Remove any stems or leaves.
02 - Place dried blackcurrants into a large sterilized glass jar with a tight-fitting lid.
03 - Add sugar to the jar, then gently crush blackcurrants with a muddler or spoon back to release their natural juices.
04 - Pour rum over the fruit and sugar mixture. Stir well to combine and initiate sugar dissolution.
05 - Seal the jar with its lid and shake vigorously to thoroughly mix all components.
06 - Place the sealed jar in a cool, dark location away from direct sunlight.
07 - Shake the jar once daily for the first seven days to facilitate sugar dissolution and flavor distribution.
08 - Allow the liqueur to infuse undisturbed for 2 to 4 weeks. Longer infusion periods develop deeper, more complex flavors.
09 - Pour the liqueur through a fine sieve or cheesecloth into a clean bottle, discarding all fruit solids.
10 - Seal the bottled liqueur and refrigerate. Serve chilled or over ice.

# Expert Advice:

01 -
  • Intense Flavor: Captures the pure tart-sweet profile of fresh blackcurrants.
  • Simple Preparation: Requires only 10 minutes of active work.
  • Versatile Use: Enjoy it neat, in cocktails, or as a dessert topping.
  • Customizable: Easy to swap the base spirit to suit your preference.
02 -
  • For a richer, more concentrated flavor, allow the liqueur to infuse for up to 2 months.
  • Do not throw away the leftover boozy blackcurrants; they are excellent in desserts or served over ice cream.
  • If using frozen berries, there is no need to thaw them before starting the process.
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