Easy Blackcurrant Liqueur (Printable)

Tart-sweet blackcurrant liqueur infused with rum for a vibrant homemade spirit perfect for sipping or mixing.

# What You Need:

→ Fruit

01 - 1 lb 2 oz fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 10.6 oz granulated sugar

→ Alcohol

03 - 23.7 fl oz 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 mixture. Stir thoroughly to combine and encourage sugar dissolution.
05 - Seal the jar with a tight-fitting lid and shake vigorously to mix all components. Store in a cool, dark place.
06 - Shake the jar once daily for the first week to facilitate sugar dissolution and distribute flavors evenly.
07 - Allow the liqueur to infuse for 2 to 4 weeks in a cool, dark location. Extended infusion develops deeper, more complex flavors.
08 - Strain the liqueur through a fine sieve or cheesecloth into a clean bottle, discarding all fruit solids.
09 - Seal the finished liqueur and store in the refrigerator. Serve chilled or over ice as desired.

# Expert Advice:

01 -
  • It's shockingly simple to make and requires barely any active cooking time, mostly just patience and the occasional shake.
  • You get to create something genuinely luxurious and homemade that tastes like you've been fermenting magic in your cupboard for weeks.
  • The finished liqueur is versatile enough to sip neat, spike cocktails with, or drizzle over desserts without guilt.
02 -
  • Don't skip the daily shakes during week one—skipping them means you'll end up with undissolved sugar crystals sitting at the bottom, and your liqueur will taste gritty rather than silky smooth.
  • If your jar isn't properly sterilized, you risk spoilage, so run it through the dishwasher or soak it in boiling water before you start.
  • The infusion time isn't a hard deadline; sometimes life happens and your bottle sits for six weeks instead of four, and honestly, it's usually better for it.
03 -
  • If you find the liqueur too sweet after infusing, you can always dilute it slightly with a splash more rum or even a bit of water to balance the flavors to your taste.
  • Glass jars stored in a cool, dark place will keep your liqueur in perfect condition for months, even years—it only gets better as it ages, so there's no rush to finish it.
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