Save My kitchen smelled like a spice market collided with a berry farm the afternoon I first decided to make blackcurrant liqueur. A friend had brought back a bottle from a trip to Scandinavia, and after one sip of that deep, jewel-toned spirit, I was convinced I could recreate it at home. The beauty of this liqueur is that it requires almost no skill—just patience, a good jar, and the willingness to let time do the heavy lifting while you go about your life.
I made my first batch on a rainy November evening, and by the time winter rolled around, I had a shelf of gleaming bottles ready to give to people I actually cared about. Watching their faces light up when they realized I'd made it myself—not bought it—was worth every gentle shake and every day of waiting. That first sip together, served over ice in proper glasses, felt like sharing something I'd grown rather than just purchased.
Ingredients
- Fresh or frozen blackcurrants, 500 g: These tiny berries are packed with deep flavor and turn your liqueur that gorgeous dark purple color—frozen ones work just as well as fresh and are often more convenient.
- Good-quality vodka, 750 ml: This is your base, so don't reach for the cheapest bottle on the shelf; a mid-range vodka will make a real difference in the final taste.
- Granulated sugar, 250 g: The sweetness balances the tartness of the blackcurrants and helps preserve the liqueur, but you can adjust this to your preference once you taste it.
- Cinnamon stick, 1: This adds warmth and spice without overpowering the fruit—one stick is enough to perfume the entire batch.
- Whole cloves, 4: Just a few of these give you that sophisticated, slightly peppery note that makes people wonder what the secret ingredient is.
- Star anise, 2: These add a subtle licorice undertone that sounds strange but somehow works beautifully with blackcurrant.
- Black peppercorns, 5: A small amount adds complexity and a tiny bite that keeps the liqueur from tasting one-dimensional.
- Unwaxed lemon zest, from 1 lemon in strips: The zest brightens everything and adds a floral citrus note—make sure to use unwaxed lemons and avoid the white pith underneath.
Instructions
- Prepare your blackcurrants:
- Rinse them under cold water and pat them dry with a clean cloth. Once dry, place them in a bowl and gently crush them with a potato masher or the back of a fork—you're not making jam, just releasing enough juice so the flavors have somewhere to go.
- Build your infusion base:
- Place your crushed blackcurrants into a large sterilized jar (at least 1.5 liters). If you're worried about sterilizing, run it through the dishwasher on hot or pour boiling water inside and swirl it around, then let it air dry.
- Add the aromatics:
- Drop in the cinnamon stick, whole cloves, star anise, black peppercorns, and lemon zest strips. Don't be precious about this—just tumble them in and give everything a gentle stir.
- Combine sugar and vodka:
- Pour the granulated sugar over the fruit and spices, then pour in the vodka. The sugar won't fully dissolve yet, and that's perfectly fine.
- Seal and shake:
- Close the jar tightly and give it a gentle shake for about 30 seconds to help some sugar dissolve. This is your first and last moment of effort.
- Infuse with patience:
- Store the jar somewhere cool and dark—a cupboard, pantry, or basement works perfectly. Every few days (or whenever you remember), give it a gentle shake to help the flavors develop and sugar dissolve completely. Expect to wait 2 to 4 weeks, though you can taste it earlier if curiosity wins.
- Strain and clarify:
- After infusion, line a fine sieve with muslin cloth and pour the entire contents through it into a clean jug. Let it drip naturally rather than squeezing—this keeps your liqueur crystal clear. Discard all the solids.
- Bottle for keeps:
- Pour your beautiful liqueur into sterilized bottles using a funnel and seal them tightly. Label each one with the date and contents so you remember what you made.
- Final maturation:
- Let the bottled liqueur sit for at least another week before you open it. The flavors settle and marry during this time, making everything taste more sophisticated and rounded.
Save There's something magical about standing in your kitchen months later, opening a bottle of something you made yourself, and tasting pure blackcurrant and spice hitting your tongue. It's the kind of accomplishment that feels small in the moment but becomes meaningful every time you share it or enjoy it alone.
Why This Liqueur Matters
Homemade liqueurs are disappearing from kitchens, replaced by convenience and store-bought options. But making your own teaches you patience and gives you confidence that you can create sophisticated flavors without fancy equipment or training. This blackcurrant liqueur sits on shelves looking like something from a specialty shop, yet it costs a fraction of the price and tastes infinitely more personal.
Serving and Enjoyment
This liqueur is endlessly versatile once you have it ready. Serve it chilled as an after-dinner digestif, pour it over vanilla ice cream for an instant fancy dessert, or mix it into cocktails for depth and color. I've even drizzled it over roasted duck to add a sweet and spiced glaze—the applications are limited only by your imagination.
Storage and Longevity
Keep your sealed bottles in a cool, dark place, and they'll stay beautiful for years. The alcohol content preserves everything perfectly, so there's no rush to drink it. Some people swear the flavor actually improves over time as the spices continue to marry with the fruit and alcohol.
- If you want to adjust sweetness, taste a small amount first and add a simple syrup (equal parts sugar and water, cooled) to your entire batch rather than individual bottles.
- For gift-giving, decorate your bottles with ribbon, twine, or a handwritten label explaining what's inside and suggesting serving ideas.
- Always use sterilized, airtight bottles to prevent spoilage and ensure your liqueur stays bright and flavorful for as long as possible.
Save Making this liqueur is proof that the best things in a kitchen don't require speed or complexity. Just time, a few good ingredients, and the willingness to let nature do the work.
Recipe Guide
- → How long does the blackcurrant vodka need to infuse?
The infusion process takes 2–4 weeks in a cool, dark place. Shake the jar gently every few days to help flavors develop and sugar dissolve completely. For the best taste, allow an additional week after bottling before serving.
- → Can I use frozen blackcurrants instead of fresh?
Yes, frozen blackcurrants work perfectly well in this liqueur. Thaw them slightly and crush as directed—the flavor remains excellent and they're often more readily available outside summer months.
- → What's the best way to serve spiced blackcurrant vodka?
Serve chilled over ice as a sipping spirit, mix into cocktails, or drizzle over vanilla ice cream and chocolate desserts. It also makes an elegant after-dinner digestif.
- → How should I store the finished liqueur?
Store in sterilized, sealed bottles in a cool, dark place. Properly stored, this liqueur will keep for 6–12 months. Once opened, consume within 3–4 months for optimal flavor.
- → Can I adjust the sweetness level?
Absolutely—taste the mixture after infusion and before final bottling. If you prefer less sweetness, reduce sugar to 200g. For a sweeter liqueur, increase to 300g or add simple syrup to taste.
- → What other spices can I add for variation?
Try adding a split vanilla pod, 2–3 cardamom pods, or a piece of fresh ginger. You could also include a bay leaf or allspice berries for different aromatic notes.