Blackcurrant liqueur

Step-by-step cooking

1. Step 1:

   

   Prepare the products. I advise you to take alcohol of good quality, the taste of the future product depends on it. Berries can be taken both fresh and frozen. Leaves are an optional ingredient, but desirable. They add flavor to the liquor.

2. Step 2:

   

   My currant and dry it well. My berries are frozen, I just defrosted them a little. Next, the currant should be crushed. I do not advise doing this too much, in the future the drink will need to be filtered, the puree will interfere with this. Just mash the berries with a fork. I smashed them with an immersion blender, it turned out a little shallow.

3. Step 3:

   

   We put the currant leaves in a clean jar. They must first be sorted out, separating the sick and spoiled, and washed.

4. Step 4:

   

   Add crumpled berries.

5. Step 5:

   

   Pour vodka.

7. Step 6:

   

   Stir well, close the lid and put it in a dark cool place. Not in the refrigerator! I put it in the closet. We leave it to infuse for two weeks. Every three days you need to take out a jar and shake the contents thoroughly.

8. Step 7:

   

   After two weeks, you can continue cooking. First we cook sugar syrup. To do this, put sugar and water in a ladle, put on fire and bring to a boil.

9. Step 8:

   

   Cook for about a minute, the sugar should completely dissolve. Then we stop heating and leave the syrup to cool down to room temperature.

10. Step 9:

    

    Filter the finished tincture through several layers of gauze. I put a sieve lined with gauze right on the ladle with syrup. It was at this stage that I realized that I had crushed the berries too much. I had to help the tincture with a spoon, and then squeeze it out.

11. Step 10:

    

    Tincture mixed with sugar syrup has almost become a liqueur. For the best effect, it should be allowed to infuse for another couple of weeks, but you can use it immediately, after two hours. The finished drink should be carefully poured into bottles using a funnel.