Recipe for making blackcurrant liqueur at home. Homemade blackcurrant liqueur - simple recipes Homemade blackcurrant liqueur recipe

Regular readers probably already know that I dream of having my own wine cellar. And this is not because I love alcohol, but simply because I love guests. And especially to amaze them with your delicious drinks. Of course, my experience is small, only about 20 years, this is not all the time I was interested in and did, namely work experience.

In my practice, I produce both low-alcohol drinks and moonshine, but most of all I like to make exclusive drinks, in the form of liqueurs, tinctures, or just cognacs.

Not all recipes are on the blog, but there is an idea, more recipes post, both for myself and for you. Moreover, I haven’t tried all the recipes from my notebook. And I’m also good with imagination, I can combine and come up with my own.

I didn’t see this recipe anywhere, but I came up with it myself. And I did it several times to adjust the ingredients to suit my taste. And this is not a figment of the imagination, but a modified and adjusted recipe through practical preparation. And my taste is already trusted not only in our family, but also by friends and acquaintances who have tried our drinks.

Homemade blackcurrant liqueur

What I like about this recipe is that you can prepare it not only during the berry season, but also in winter, using frozen currants.

0.7 liter jar of currants
0.7 liter jar of sugar
0.8 liter jar of water
1 liter of vodka

Liqueur recipe

1. First of all, you need to prepare the berries. Wash and sort them from stalks and debris.

2. Fill the berries with water and send them to the fire.

3. Bring to a boil and simmer for 15 minutes over low heat.

4. Strain through a colander lined with gauze in 2 layers. We just strain without grinding. We squeeze it out.

5. Place the strained broth on the fire.

7. Bring to a boil and skim off the foam if desired. I personally take it off, although we still defend the liquor afterwards. Then turn off the heat and leave to cool.

8. When the syrup has cooled a little, pour it into a jar in which the liqueur will be infused.

9. I pour out the vodka. Instead of vodka, you can use moonshine or alcohol. For example, I use alcohol diluted to 40%. I specially bought 10 liters of alcohol before the harvesting season. I have already prepared strawberry, wild strawberry, and blueberry liqueur. There are also plans for raspberry and cherry.

10. Let it sit for at least two or three weeks so that the vodka becomes friends with the syrup. After this time, the smell of alcohol will go away, and only the aroma of currants will remain. Ideally, let it brew for several months.

I liked the cherry and blackcurrant liqueur the most. But this year we have significantly expanded the range, and now it’s difficult to say. Subscribe to our channel, and closer to winter I will conduct a tasting of already infused liqueurs, and I will definitely give my assessment.

Recipe for a low-alcohol drink with black currants

And now a recipe for a low-alcohol drink, very tasty and without any chemicals. Take blackcurrant compote, pour 2/3 of it into a glass, add liqueur, and insert a straw. It turns out very tasty and divine, very slightly aromatic alcoholic drink.

And in conclusion, I will give you several liqueur recipes, starting with this one, only in video format.

How to make strawberry liqueur with vodka

Homemade blueberry liqueur

Making blackcurrant liqueur at home is very simple. The taste of the drink is no different from the ready-made store product, and you can even use it for medical purposes to fight colds.

To prepare blackcurrant liqueur with vodka at home, you will need a lot of time - 6-8 weeks. But the result will be worth it: the drink will be aromatic, viscous-sweet, rich. If you have very little time and the liqueur must be ready by a certain date, use cognac as the alcoholic base. This recipe can be recreated in just 7 days, and the finished drink is in no way inferior to its brother infused with vodka.

A huge advantage of this drink is not only its delicious taste, but also its healing effects. It has been proven that it helps with colds, diseases of the gastrointestinal tract and strengthens the immune system. Naturally, we are talking about dosed consumption of liquor - in significant doses it will only cause harm to the body.

BERRY LIQUOR BLACKCURRANT ON VODKA

INGREDIENTS

Black currant fruits – 1 kg;
Leaves - 6-8 pcs;
Granulated sugar – 1 kg;
Vodka – 1l;
Water – 750 ml.

Or this dosage

1 kg black currants
1 liter of alcohol or vodka
500 g sugar
250 ml water
currant leaves

Or this dosage

Black currant - 1 kg.
Currant leaves - 10 pcs.
Vodka - 0.5 l.
Sugar - 0.75 kg.
Water - 3 cup

COOKING
Place fresh ones in a glass jar, whole berries and chopped currant leaves.
Pour vodka over the ingredients, seal the container tightly and leave to steep for 6 weeks. To infuse, choose a dark but warm place.
Pass the aged drink through a double gauze filter.
Now you can start cooking the syrup. To do this, boil water and add sugar to it. Keep the mixture over low heat until foam appears (usually 8-10 minutes), then remove the container from the stove and cool its contents to room temperature.
Cooled sugar syrup mix with currant infusion, stir thoroughly.
Pour the drink into glass bottles, seal tightly and place in a dark place for 7 days. During this period, the liqueur will ripen and acquire its signature viscousness.
The finished drink should be drunk chilled.

BLACKCURRANT LIVING WITH COGNAC

The following recipe is designed for impatient people - blackcurrant liqueur is prepared in just a week. True, its taste will not be as rich as in the first version.

INGREDIENTS

Cognac (brandy is also suitable) – 500 ml;
Black currant fruits (can be dried) – 250 g;
Water (for dried berries) – 250 ml;
Sugar syrup – 200 ml.

When using fresh berries They just need to be washed and crushed. In the case of dried currants, place them in boiling water, cover with a lid and keep for 5 - 7 minutes, then drain in a colander.
Place the berries in a glass container, fill with alcohol base, seal and leave for 7 days, stirring the tincture periodically. After the specified period, filter the liquid and mix with sugar syrup. Pour the blackcurrant liqueur into bottles, seal it tightly and leave to steep for another 14 days.

LIQUOR – HALF BLOOD

We present you the recipe French liqueur- half-breed, which is very easy to make at home. It is made from black and red (sometimes white) currants.

INGREDIENTS

Blackcurrant – 2 full glasses;
Red currants – 1 full glass;
Strong alcohol (cognac, vodka, spirit or brandy) – 750 ml;
Dark sugar - 2 cups;
Water – 250 ml.

COOKING
Sort the currants, rinse thoroughly and crush so that each berry gives juice.
Place the pulp in a glass jar and fill with alcohol base.
Mix the mixture thoroughly, cover the container with polyethylene film and leave to infuse for a day. The temperature should be room temperature.
After 24 hours, crush the currants again and cover the jar with new film. Place the future liqueur in the refrigerator for 7-10 days. During this time, it should acquire a rich, dark purple color.
Strain the drink through double gauze, remove the cake.
Prepare standard sugar syrup, cool it and mix with the tincture.
Pour the liqueur into bottles and place in the refrigerator. Its shelf life is 3 months.

SPICED BLACKCURRANT LIQUEUR

INGREDIENTS

Black currant fruits – 1 kg;
Sugar – 400 g;
Vodka – 1 l;
Cloves – 5 buds.

Pass the washed currants through a meat grinder, place in a glass bottle, add cloves, and fill with vodka. Seal the container tightly and keep in a sunny place for at least 6 weeks. Then strain the tincture, add the required amount of sugar to it and, after mixing thoroughly, distribute into bottles. The containers should be shaken vigorously from time to time to completely dissolve the sugar. 3-4 days and a sweet, viscous drink with an unusual spicy taste is ready to drink!

LIQUOR “DRINK OF GODDESSES” FROM BLACKCURRANT AND CHERRY LEAVES

This wonderful liqueur is very popular not only with our family, but also with all our relatives and friends who were lucky enough to try it:)

INGREDIENTS

1 cup black currant berries;
100 pcs. cherry leaves;
10-15 pcs. black currant leaves;
2 liters of water;
500-600 g sugar;
1.5 teaspoons citric acid;
250 g of alcohol or 1 bottle of good vodka.

COOKING
The washed berries and leaves need to be filled with water and brought to a boil. Boil over low heat for 25-30 minutes.
Drain the resulting broth. Add sugar and citric acid to it. Bring the broth to a boil until everything dissolves.

Strain the syrup through cheesecloth and cool.
Add alcohol or vodka to cold syrup - and the wonderful drink is immediately ready to drink.

The wonderful liqueur “Drink of the Goddesses” is indispensable for a light party.
It is important that this liqueur is not only very tasty and healthy, but also very economical. After all, having spent very little alcohol on its preparation, you get more than two liters of awesome liquor!

It’s also convenient that this liqueur is very simple and quick to prepare.
Try to make it, and you won’t regret it – you will definitely love the aromatic and light ladies’ “Drink of the Goddesses”!

Elina Khopryachkova

Blackcurrant liqueur with vodka.

Ingredients:

1 kg black currants,

750 g sugar,

1 liter of strong vodka.

To prepare this recipe for currant liqueur, we sort out the berries, wash them, separate the berries from the branches and pour them into a jar along with sugar.

We close the jar, and after 1.5-2 months we filter the released juice, add strong vodka or alcohol, filter and bottle.

Blackcurrant liqueur with cognac.

Blackcurrant liqueur with cognac is prepared from: 1 kg of berries, 500 g of sugar, 0.25 l of water, 1 l of cognac and currant leaves.

We sort the currants, wash them, separate the berries from the branches, pour them into a jar, and mash them with a masher.

Add a few currant leaves and fill with alcohol.

We close the jar, let it sit for 1 week, and then strain.

Prepare syrup from sugar and water and mix it with strained juice.

We pour the finished liqueur into bottles.

Spiced blackcurrant liqueur.

Ingredients: 1 kg of black currants, 400 g of sugar, 5-6 buds of cloves, 1 liter of vodka.

We sort the currants, wash them, separate the berries from the branches, pass them through a meat grinder, place them in a bottle, add cloves and fill them with vodka.

We close the bottle, put it in a sunny place and let it sit for about 6 weeks. Then we filter the contents of the bottle and squeeze it through gauze folded in 4-5 layers. Add sugar to the resulting liquid and pour into bottles. Shake the bottles from time to time. When the sugar has melted, homemade blackcurrant liqueur is ready to drink.

Ingredients: 1.5 kg of red currants, 4-5 red currant leaves, 800 g of sugar, 2 glasses of water, 1.5 liters of vodka.

We sort the currants, wash them and separate the berries from the branches.

Pour the berries into the bottle along with the leaves and pour. We cork the bottle and keep it in a sunny place for 5-6 weeks.

Then drain the infusion, strain and add thick syrup made from sugar and water.

Filter the red currant liqueur, bottle it and seal it well.

Currant is a fragrant berry that will not only decorate jam, compote or pie, but will also perform well in sweet liqueur. homemade. It’s not for nothing that the legendary French Cream de Cassis.

Blackcurrant liqueur turns out to be the brightest in taste and fragrant, since this type of berry is the most saturated essential oils. However, red and white varieties of currants, widespread in the gardens of our country, also produce a pleasant alcoholic drink, the sweetness and strength of which can be adjusted to taste. Typically, the strength of liqueur ranges from 15 to 50 degrees.

Cooking features

Currant liqueur is prepared from accessible and inexpensive ingredients: berries, alcohol component, water and sugar. At the same time, it is not recommended to save on ingredients, since high-quality raw materials produce a decent drink that would not be embarrassing to put on the table in any company.

Currant liqueur also has one important advantage - it can be prepared as needed from frozen berries, which gain sweetness after exposure to low temperatures. To do this, the currants are thawed and used together with the released juice.

The alcohol on which the berries are infused can be vodka, alcohol or cognac, but moonshine is not suitable for extracting juice from currants; it will only kill the summer aroma of the liqueur. Or you need to choose a proven product that has undergone two-stage distillation. In order to shade and enrich the currant liqueur, honey, blackcurrant leaves or cherry leaves, and clove buds are optionally added to it.

Blackcurrant Recipes

Blackcurrant liqueur differs from its counterparts in its rich dark color and noticeable aroma of sun-drenched berries. When consumed wisely, it is a drink that is useful for colds and has immune-supporting properties.

First, basic

Proportions:

black currant – 1000–1200 g;
vodka – 2 bottles of 0.5 liters or 1 liter of alcohol diluted to 40 degrees;
sugar – 1 kg;
water – 3 glasses, approximately 750 ml.
currant leaves - 7-9 pieces, optional, to improve the aroma of the liqueur and give it a piquant sourness.

Manufacturing method:

Before preparing blackcurrant liqueur, you need to carefully sort out the berries, removing ridges and substandard fruits: moldy, dry, unripe fruits.
Rinse and dry them if dirt or dust has accumulated on the skin. When the currants are clean, you can skip this step.
Lightly mash the fruits with a wooden spoon or masher so that the torn skin allows the juice to escape without crushing the seeds.
Place the berries and washed, crushed leaves in a jar or bottle and fill with vodka.
Close tightly and leave to infuse at a warm temperature for at least a month, 35–60 days. The mass should ferment, but not mold. Check it by shaking the container every 5 days.
Strain the tincture using a sieve, gauze or paper filter. Squeeze the berries dry to fully utilize them. Discard the cake or use it to flavor and refine grain or sugar distillates.
Pour syrup made from sugar and water into it. It needs to simmer over low heat for about 5-10 minutes until foam forms, and then cool.
Leave the tightly sealed blackcurrant liqueur for another 7-10 days to gain strength and optimal taste. You can taste it or bottle it until the right occasion.

Using the same recipe, it is permissible to make liqueur from white or red currants, but without mixing either variety with black. Interesting taste will give cognac if you take it as an alcoholic base. The expected strength of the drink is 15–17 degrees. If you want a stronger drink, then instead of vodka you should use 60% alcohol. The shelf life will be up to 3 years.

Second, a la Creme de Cassis

This blackcurrant liqueur is created as an imitation of the famous especially sweet French drink, which is good both in pure form, and as an ingredient for cocktails with dry white wine or champagne (respectively).

Components:

1.5 kg of washed black currants;
1.5 l brandy;
0.5 l of water;
1 kg sugar.

Sort the berries, mash a little until the skin cracks.
Place in a container of suitable volume and pour in brandy.
Cover with a tight-fitting lid and keep in a cool place for 2 months.
Filter from currants, which have given color and taste to alcohol.
Make standard sugar syrup, cool it and mix with berry tincture.
Pour the almost finished blackcurrant liqueur into small bottles and keep for another week in a dark place.
It is recommended to store in the refrigerator and consume immediately after opening.

Two redcurrant liqueur recipes

With cherry and raspberry leaves

This redcurrant liqueur is made with cherry and raspberry leaves. This is due to the fact that this variety of currant itself does not have a strong taste. Therefore, they add red currant liqueur to the recipe additional ingredients, designed to give the drink more interesting notes. And it won’t let you down with color either: a pleasant light ruby shade will remind you of summer with its rich tints.

Red currant liqueur will delight you with an unobtrusive and soft aftertaste with a slight sourness that distinguishes this berry.

The preparation technology is similar to other liqueurs:

Prepare cherry leaves (100 pieces) and raspberry leaves (20 pieces), washing and drying them. Then put them in 1 liter of boiling water and simmer over low heat for 20 minutes in a saucepan covered with a lid. Then cool and strain.
Red currant liqueur uses a small amount of berries - only 0.5 kg. You need to wash them, remove leaves and grains, add 0.5 kg of sugar and mash.
Pour 0.5 liters of vodka and add 1 teaspoon of citric acid. Pour in the decoction of the leaves, close and leave for a month.
Filter the drink and bottle it.

Express method

This redcurrant liqueur will be ready in just a week, which is very practical for urgent needs. For 1 kg of berries you will need 0.75 liters of vodka, 800 g of sugar, 0.5 liters of water and a few leaves from a blackcurrant bush. This amount of ingredients will yield approximately 1.7 liters of liquor.

The manufacturing process is simple. Pour sorted currants and crushed leaves into a glass container and add the alcohol component. Keep in a warm place or on the sunny side for exactly 7 days. Boil syrup or dissolve sugar in warm boiled water. Separate the berries from the tincture, mix two liquids: vodka infused with currants and sweet syrup. Filter again and bottle the liquor.

From white currant

White currant liqueur is viscous, rich and sweet, as befits a real fruit liqueur. This is also comparative quick recipe: more than a liter of this wonderful drink will be ready for the table in 2 weeks.

The principle is the same: prepare a tincture of currants (0.5 kg) and vodka (0.5 l) for a couple of weeks, mix with syrup from sugar (0.5 kg) and water (0.5 l). Now you can treat your friends and family with homemade clear liqueur of a light yellow hue.

Use

Connoisseurs homemade alcohol will be treated to home-made liqueur after hearty lunch, knowing that this drink is an excellent digestif that helps digest food. In this case, it is best to serve it in small glasses with a stem.

The berry liqueur can be savored in small sips or drunk in one gulp, feeling an instant surge of warmth throughout the body. The taste of currant liqueur is best revealed if the drink is at room temperature.

There are several other ways to use currant liqueur: