Easy Blackcurrant Liqueur (Printer version)

A vibrant homemade spirit featuring tart-sweet blackcurrants mellowed by smooth rum, ideal for sipping or cocktails.

# What You'll Need:

→ Fruit

01 - 1.1 lb fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 1.06 cups granulated sugar

→ Alcohol

03 - 3 cups 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.

# Expert Advice:

01 -
  • It tastes like you spent hours in some European cottage when really you spent about fifteen minutes of actual work.
  • The waiting period gives you something genuinely exciting to shake and check on without any fussy technique getting in the way.
  • One batch makes enough to sip leisurely, gift generously, or sneak into cocktails when you want to impress people quietly.
02 -
  • Don't skip sterilizing your jar—this isn't just fancy technique but genuine protection that lets your liqueur keep for ages without spoiling.
  • If your sugar isn't fully dissolved after two weeks, the infusion will continue to improve, and those crystals will gradually disappear as the liquid does its slow work of extraction.
03 -
  • Use frozen blackcurrants without guilt—they actually release their juice more easily than fresh ones because the ice crystals have already broken down the cell walls.
  • If you're short on patience, you can speed the initial sugar dissolution by gently warming the rum in a saucepan until it steams (don't boil), then cooling it before pouring, though the slow way builds better flavor overall.
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