Easy Blackcurrant Liqueur (Print Version)

A vibrant tart-sweet liqueur infused with fresh blackcurrants and smooth rum, ready in weeks.

# What You'll Need:

→ Fruit

01 - 1 pound 2 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

# How To:

01 - Rinse and thoroughly dry the blackcurrants under cold water. Remove any remaining stems or leaves before proceeding.
02 - Place the prepared blackcurrants into a large sterilized glass jar with a tight-fitting lid.
03 - Add the granulated sugar to the jar, then gently crush the blackcurrants with a muddler or the back of a spoon to release their juices and initiate sugar dissolution.
04 - Pour the rum over the fruit and sugar mixture. Stir thoroughly to combine and ensure the sugar begins dissolving.
05 - Seal the jar with the tight-fitting lid and shake vigorously to mix all components thoroughly.
06 - Store the sealed jar in a cool, dark place away from direct sunlight. Shake the jar once daily for the first week to facilitate sugar dissolution and distribute flavors evenly.
07 - Allow the liqueur to infuse undisturbed for 2 to 4 weeks. Extended infusion times develop deeper, more complex flavors.
08 - Pour the liqueur through a fine sieve or cheesecloth into a clean bottle, discarding all fruit solids completely.
09 - Seal the bottled liqueur and store in the refrigerator. Serve chilled or over ice as desired.

# Expert Tips:

01 -
  • Simple preparation with only three main ingredients.
  • A versatile liqueur that works as a digestif, cocktail base, or dessert topping.
  • Beautiful deep purple color that makes it a perfect handmade gift.
02 -
  • Shaking the jar daily during the first week is crucial for dissolving the sugar completely.
  • This recipe is vegan and gluten-free, provided you use a suitable rum; always check spirit labels for hidden additives.
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