Easy Blackcurrant Liqueur (Printable)

A vibrant homemade liqueur bursting with tart-sweet blackcurrant flavor, subtly infused with sugar and mellowed by smooth rum.

# What You'll Need:

→ Fruit

01 - 1.1 lb fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 1.06 cups granulated sugar

→ Alcohol

03 - 23.7 fl oz white or golden rum, minimum 37.5% ABV

# How to Make It:

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 - 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 -
  • Bursting with tart-sweet fruit flavor.
  • Simple preparation with only 10 minutes of active work.
  • A versatile addition to any home bar for sipping or cocktails.
  • Naturally vegan and gluten-free.
02 -
  • Ensure all stems are removed to prevent bitterness.
  • Remember to shake the jar daily during the first week to fully incorporate the sugar.
  • Strain using a fine cheesecloth for the clearest possible liqueur.
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