Easy Blackcurrant Liqueur (Printable Version)

A vibrant homemade liqueur with tart-sweet blackcurrants and smooth rum, ideal for sipping or cocktails.

# What You Need:

→ Fruit

01 - 1.1 lb fresh or frozen blackcurrants, stems removed

→ Sugar

02 - 1.06 cups granulated sugar

→ Alcohol

03 - 23.7 fl oz white or golden rum, minimum 37.5% ABV

# 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 will develop.
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 Tips:

01 -
  • Simple Process: Requires only 15 minutes of active time.
  • Natural Flavors: Bursts with the pure, tart-sweet flavor of real blackcurrants.
  • Customizable: Can be made with fresh or frozen berries and your choice of rum.
  • Diet-Friendly: A naturally vegan and gluten-free liqueur option.
02 -
  • No Waste: Use the leftover boozy blackcurrants in desserts or over ice cream instead of discarding them.
  • Sterilization: Ensure your glass jar is thoroughly sterilized to keep the liqueur fresh during the long infusing period.
  • Daily Mixing: Shaking the jar once daily for the first week is key to ensuring the granulated sugar dissolves completely.
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