Easy Blackcurrant Liqueur (Print Version)

A vibrant tart-sweet liqueur crafted from fresh blackcurrants and rum, perfect for sipping or mixing into cocktails.

# What You Need:

→ Fruit

01 - Fresh or frozen blackcurrants, stems removed, 1.1 lbs

→ Sugar

02 - Granulated sugar, 10.6 oz

→ Alcohol

03 - White or golden rum (minimum 37.5% ABV), 23.7 fl oz

# How To Make:

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.
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 -
  • Simple to Prepare: Only 15 minutes of active time is required to start the infusion.
  • Naturally Dietary-Friendly: This recipe is both vegan and gluten-free when using suitable spirits.
  • Versatile Use: It works equally well as a chilled digestif or a gourmet dessert topping.
02 -
  • Check the Spirits: Always check spirit labels for hidden allergens or additives to ensure your liqueur remains vegan and gluten-free.
  • Zero Waste: Use the alcohol-soaked fruit in trifles or as a boozy addition to yogurt and cakes.
  • Storage: Keep the finished bottle in the refrigerator to maintain its vibrant color and crisp taste.
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