Save to Pinterest Experience the essence of summer with this homemade Blackcurrant Vodka Liqueur. By infusing ripe blackcurrants with quality vodka and sugar, you create a deep, aromatic spirit that captures the intense, fruity notes of the berries in a vibrant, jewel-toned liqueur.
Save to Pinterest While it requires a few weeks of patience for the flavors to fully develop, the resulting liqueur is far superior to store-bought versions. The long infusion process allows the vodka to extract the complex tartness and rich color from the blackcurrants, resulting in a smooth and luxurious finish.
Ingredients
- Fruit: 500 g fresh or frozen blackcurrants, stems removed
- Spirits: 750 ml vodka (quality neutral vodka preferred)
- Sweetener: 250–350 g granulated sugar (adjust to taste)
Instructions
- Step 1
- Wash the blackcurrants thoroughly and remove any stems or leaves. Pat dry if fresh.
- Step 2
- Place the blackcurrants in a large sterilized jar or bottle with a tight-fitting lid.
- Step 3
- Add the sugar over the berries, then pour in the vodka to cover completely.
- Step 4
- Seal the jar tightly and shake gently to mix.
- Step 5
- Store the jar in a cool, dark place. Shake gently every 2–3 days to help dissolve the sugar.
- Step 6
- Infuse for 3–6 weeks, tasting after 3 weeks. When the flavor is to your liking, strain the liqueur through a fine sieve or muslin into a clean bottle.
- Step 7
- Discard the spent berries or reserve them for baking. Seal the bottled liqueur and store in a cool, dark place. For best flavor, let mature for an additional 2–4 weeks before serving.
Zusatztipps für die Zubereitung
To ensure the best quality, always use a large sterilized glass jar to prevent contamination. Remember to shake the jar every few days to help the sugar dissolve evenly throughout the spirit.
Varianten und Anpassungen
You can easily adjust the sweetness of this liqueur; use less sugar for a more tart profile or the full amount for a dessert-like finish. For a more complex flavor profile, try adding a strip of lemon zest or a split vanilla bean during the infusion period.
Serviervorschläge
Serve this liqueur chilled as a refreshing digestif or use it to elevate your favorite cocktails. Don't throw away the strained berries; they are delicious when added to cake batters or repurposed into a fruity jam.
Save to Pinterest With its striking deep purple hue and balanced flavor, this homemade Blackcurrant Vodka Liqueur is a sophisticated addition to any home bar. Enjoy the fruits of your labor responsibly, whether served over ice or as part of a creative dessert.
Recipe Questions
- → How long does blackcurrant vodka take to infuse?
The infusion process takes 3-6 weeks for optimal flavor development. Begin tasting after 3 weeks and continue until the desired intensity is reached. The longer it infuses, the deeper and more complex the fruit flavor becomes.
- → Can I use frozen blackcurrants?
Yes, frozen blackcurrants work perfectly and often release their juices more readily than fresh. Thaw slightly and pat dry before adding to the jar. The flavor quality remains excellent.
- → What type of vodka should I use?
A quality neutral vodka works best as it allows the blackcurrant flavor to shine without competing notes. Look for a smooth, clean spirit without harsh aftertaste. No need for expensive premium brands.
- → How should I store the finished liqueur?
Store in a cool, dark place away from direct sunlight. Properly sealed bottles will keep for 1-2 years. For best flavor, consume within 12-18 months. Refrigeration is optional but can help maintain freshness.
- → Can I adjust the sweetness level?
Absolutely. Start with 250g sugar for a tart, dry liqueur or increase to 350g for sweeter results. You can taste during infusion and add more sugar if desired, shaking gently until dissolved.