This recipe creates a wonderful thick blackcurrant liqueur, there are no exact amounts in the recipe as that all depends on how many fresh blackcurrants you have. It can be drunk in small quantities or served with dry white wine, sparkling wine or over vanilla ice cream.
vodka or other spirit with a neutral taste
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Wash the fresh blackcurrants and dry them carefully using paper towel. Pour them into a sterilised glass jar and pour enough alcohol over them so that they are completely covered. Screw the lid on tightly and store them in a cool, dark place.
Four to five months later (you really have to wait this long) pour the currants and the alcohol into a big pan. Mash them with a potato masher in order to squeeze as much juice out of them as possible.
Filter through a fine sieve. You can also use a hand blender to puree them but then you have to remember to filter the bits of fruit and seeds out afterwards; this is best done with a coffee filter. You really have to work carefully to filter out all of this so that the flavour is as intense as can be.
To each 500ml of blackcurrant and alcohol mixture (as clear as possible) add 500g sugar and 125g extra vodka.
Bring it all slowly to the boil skimming off any foam that builds up on the surface. The sugar should be completely dissolved and the liquid should have a syrup-like consistency. Be careful not to cook the mixture for too long otherwise you will get a jelly-like consistency. Bear in mind that the liqueur will get even thicker as it cools.
While still hot pour it into sterilised jars or firmly closing containers. Place a damp tea towel under the jar so the glass doesn't break. Store in a cool dark place.