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Blackcurrant liqueur


Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur.

This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
630,154 44.2/5 for 164 ratings
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Last modified on: August 3rd 2013

For 1 litre, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
41 min.10 min.51 min.
Keeping:
Several months.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Blackcurrant liqueur : Photo of step #1
Put 2 blackcurrants leaf in a 1 litre jar.

Stage 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.

Stage 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.

Stage 4 - 1 min.
Blackcurrant liqueur : Photo of step #4
Seal the jar and leave in a cool and dark place for about 3 months.

Stage 5
Blackcurrant liqueur : Photo of step #5
After 3 months, the alcohol will have taken on a pretty red/purple color.

Stage 6
Blackcurrant liqueur : Photo of step #6
This means that all the flavour of the fruits has been transferred to the alcohol.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 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.

Stage 12
Blackcurrant liqueur : Photo of step #12
Carefully mix the two liquids together:

Add the blackcurrant juice to the syrup.

Stage 13
Blackcurrant liqueur : Photo of step #13
Then pour this mix into the other pan.

Stage 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.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Recipes which use this 2

Pears in red wine with blackcurrant
Pears in red wine with blackcurrant
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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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Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Pecan fruit rolls , Pavlova, Saint Honoré cake, Soft fruits in sabayon, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Sausage and lentils "en cocotte", Natural leaven, Rum babas, How to fry eggs well, Leavened bread, ... All

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