Save to Pinterest Making your own Homemade Spiced Blackcurrant Vodka Liqueur is a wonderful way to capture the essence of summer fruit combined with warming winter spices. This deep purple infusion transforms simple ingredients into a sophisticated spirit that is perfect for sipping slowly or sharing with friends as a thoughtful, handcrafted gift.
Save to Pinterest The process of infusing vodka with fruit and spices creates a liqueur that is far superior to many mass-produced versions. By allowing the mixture to rest for several weeks, the vodka draws out the intense color and juice of the blackcurrants, while the spices provide a subtle, lingering warmth on the palate.
Ingredients
- 500 g fresh or frozen blackcurrants
- 750 ml good-quality vodka
- 250 g granulated sugar
- 1 cinnamon stick
- 4 whole cloves
- 2 star anise
- 5 black peppercorns
- Zest of 1 unwaxed lemon (in strips)
Instructions
- Step 1: Prepare the Fruit
- Rinse the blackcurrants and pat dry. Slightly crush them with a potato masher or fork to release juices.
- Step 2: Combine Aromatics
- Place the blackcurrants in a large sterilized jar of at least 1.5-liter capacity and add the cinnamon stick, cloves, star anise, black peppercorns, and lemon zest.
- Step 3: Add Vodka and Sugar
- Pour in the sugar, followed by the vodka. Seal the jar tightly and shake gently to help dissolve some of the sugar.
- Step 4: Infuse
- Store the jar in a cool, dark place for 2–4 weeks. Shake it gently every few days to help the flavors infuse and ensure the sugar dissolves completely.
- Step 5: Strain and Bottle
- After the infusion period, strain the mixture through a fine sieve or muslin cloth into a clean jug. Discard the solids and decant the liqueur into sterilized bottles, then seal and label.
- Step 6: Mature
- For the best flavor, allow the liqueur to mature for at least another week before drinking. Serve chilled or over ice.
Zusatztipps für die Zubereitung
To ensure the best results, always use a properly sterilized jar and bottles. Consistent shaking during the infusion period is key to making sure the sugar doesn't just sit at the bottom but integrates fully with the spirit and fruit juices.
Varianten und Anpassungen
You can easily adjust the sweetness of this liqueur by adding more or less sugar. For a different flavor profile, consider adding a split vanilla pod or a few cardamom pods during the infusion process to provide extra depth and unique aromatic notes.
Serviervorschläge
This versatile liqueur is delicious as an after-dinner drink served neat or over ice. It can also be used as a base for fruity cocktails or even drizzled over desserts like vanilla bean ice cream or lemon cake for a sophisticated touch.
Save to Pinterest Once you see the beautiful, jewel-toned color of your Homemade Spiced Blackcurrant Vodka Liqueur, you’ll know the wait was worth it. Enjoy this European-inspired spirit responsibly, savoring the balance of tart berries and warm, aromatic spices.
Recipe FAQs
- → How long should I infuse the blackcurrant vodka?
Allow the mixture to infuse for 2–4 weeks in a cool, dark place. Shake gently every few days to help flavors blend and sugar dissolve completely.
- → Can I use frozen blackcurrants instead of fresh?
Yes, frozen blackcurrants work perfectly well. Thaw them slightly and crush to release juices before adding to the jar with the other ingredients.
- → How should I store the finished liqueur?
Store in sterilized sealed bottles in a cool, dark place. Properly stored, the liqueur will keep for several months to a year.
- → Can I adjust the sweetness level?
Absolutely. Start with 250g sugar as specified, then taste after infusion. Add more dissolved sugar if you prefer a sweeter liqueur.
- → What's the best way to serve this spiced vodka?
Serve chilled over ice as an after-dinner drink, use in cocktails, or drizzle over desserts like vanilla ice cream or chocolate cake.