Blackcurrant Liqueur Recipe
Make your own Ribena for Adults
While at the allotment today I couldn’t help noticing that my gardening neighbour had several bushes of blackcurrants just ready for picking. Sadly I don’t have any of my own but feeling inspired, I trekked down to the PYO (pick your own) farm to buy some.
It might be cheating but seeing those berries reminded me that I wanted to make a boozy blackcurrant infusion that I’d tried over at my friend’s place a couple of years ago. When complete, the almost syrupy liqueur is fruity, sweet, and deceptively potent. Perfect for getting the party started!
Blackcurrant Infused Rum
- 1/2 bottle Jamaican Rum or Gold Barbados Rum
- Sugar and/or Agave Syrup
The method is incredibly simple. Start with half a bottle of rum then fill the rest of the bottle with blackcurrants. You want the berries to release as much of their flavour as possible so tear each one open as you pop it inside.
Once full, seal the top of the bottle and allow the berries to infuse in the rum for two months in a dark and cool place. Though my friend didn’t mention it in her directions, I think I’ll also give the bottle a shake every few days (or whenever I remember).
After the two months have passed, strain the liquid from the berries and add sugar and/or agave syrup to taste. The flavour should be rich, sweet, and delicious when sipped neat.
It’s going to be tough keeping my fingers off this bottle or even waiting the full two months. If all goes to plan, it will be ready in time for my birthday in September. I have a mind to mix it into Champagne for a blackcurrant liqueur version of a Kir Royale. Yummy…I can’t wait!
If you enjoyed this recipe for Blackcurrant Liqueur you might also want to check out my recipe for Blackcurrant wine. It’s a bit more involved but will give you six bottles of delicious, fruity, homemade wine!