Ingredients
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1 kg Blackcurrants
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1 litre of Vodka
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500 g Sugar
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150 ml Water
Directions
I’m not suggesting this joyful brew is any way virtuous. Drink in *ahem* moderation. Unless you’re under 18 of course in which case leave out the vodka.
Steps
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1
Done
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Wash the blackcurrants, then crush them to a pulp using the end of a rolling pin, or whizz them up in a blender. |
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2
Done
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Transfer the purple mush to a large storage jar and add the alcohol. |
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3
Done
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Seal and leave in a dark place for about four months. Give it all a good shake now and then. |
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4
Done
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When those four months are finally up (write it on a calendar if you’re likely to forget) strain the liqueur through a muslin into a clean bowl. |
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5
Done
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Heat the sugar and water in a small saucepan until the sugar has dissolved. Allow to cool, then pour the syrup into the liqueur and stir. |
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6
Done
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Transfer into clean bottles, seal, and put them into hibernation for another few weeks, somewhere dark and cool. The longer you wait, the better it tastes. |
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7
Done
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You can drink the liqueur as it is, or mix with white wine to make a Kir, or add a splash to Prosecco or champagne to make Kir Royal. On the remote chance there’s any left by December, a bottle of your homemade brew also makes a lovely Christmas present. |
