Blackcurrant liqueur

Step by step recipe:

  1. 5 min.Blackcurrant liqueur : Photo of step #1
    Put 2 blackcurrants leaf in a 1 litre jar.
  2. 10 min.Blackcurrant liqueur : Photo of step #2
    Quickly wash 700 g blackcurrant under the tap, drain and dry them.

    Fill up the jar.
  3. 2 min.Blackcurrant liqueur : Photo of step #3
    Fill the jar with 600 ml neutral-flavoured eau-de-vie. The fruit must be completely covered with the alcohol.
  4. 1 min.Blackcurrant liqueur : Photo of step #4
    Seal the jar and leave in a cool and dark place for about 3 months.
  5. Blackcurrant liqueur : Photo of step #5
    After 3 months, the alcohol will have taken on a pretty red/purple color.
  6. Blackcurrant liqueur : Photo of step #6
    This means that all the flavour of the fruits has been transferred to the alcohol.
  7. 10 min.Blackcurrant liqueur : Photo of step #7
    Empty the contents of the bottle into a strainer placed over a high-sided container (to avoid splashes - they stain!) and collect the blackcurrant juice.
  8. 1 min.Blackcurrant liqueur : Photo of step #8
    Pour the juice into a pan.

    You can now discard the fruit, they have lost all their taste.
  9. 2 min.Blackcurrant liqueur : Photo of step #9
    Prepare the sugar syrup:

    In another pan put 500 g caster sugar and 300 ml water.
  10. 10 min.Blackcurrant liqueur : Photo of step #10
    Heat to about 110°C or 230°F, you can use a thermometer to check.

    It takes about 10 minutes to reach this temperature.
  11. Blackcurrant liqueur : Photo of step #11
    Leave the syrup to cool for about 10 minutes, until the temperature drops below 100°C or 212°F.
  12. Blackcurrant liqueur : Photo of step #12
    Carefully mix the two liquids together:

    Add the blackcurrant juice to the syrup.
  13. Blackcurrant liqueur : Photo of step #13
    Then pour this mix into the other pan.
  14. 10 min.Blackcurrant liqueur : Photo of step #14
    Repeat this until the two liquids are thoroughly mixed.

    It's important to do it like this because if you introduce a spoon or other utensil to stir with, the syrup might start to crystallize.
  15. Blackcurrant liqueur : Photo of step #15
    The blackcurrant liqueur is now ready, and can be bottled.

Remarks:

Its essential to use good quality fruit for this recipe, with bad or ordinary fruit you will have poor liqueur, and with well-flavoured fruit a great one. Best results are obtained with wild fruits, especially raspberries.

A couple of leaves can be left in with blackcurrants, but not with other fruit.

If you are making strawberry liqueur, cut large fruit into 2 or 4.

If you have a lot of blackcurrants in season, make blackcurrant coulis.

Recipes which use it: 2

Pears in red wine with blackcurrant
Pears in red wine with blackcurrant
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith

And to drink?

To make "Kir", the famous aperitif, pour one measure of blackcurrant liqueur into a glass and about six measures cool dry white wine (typically white Bourgogne like "Bourgogne aligoté" or equivalent).

You can also make a "Communard" by replacing the white wine with a light red one. A votre santé !

Source:

After Gaston Lenôtre.

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