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Currant liqueur

Currant liqueur


1 kg of currants

2 tablespoons whole cloves

1 liter of good fruit brandy

1/2 liter of water

400 g sugar






Pour the currants including the panicles into a large glass. Add the whole cloves and pour over the good fruit brandy. Close the jar tightly and leave it in a sunny place for at least 8 weeks. Shake occasionally. After the steeping time, strain the whole thing through a sieve and collect the essence.

Then bring the water and sugar to the boil in a saucepan until the sugar is dissolved. If you don't like it so sweet, reduce the sugar content. Then add the collected essence of currants and fruit brandy, stir well and bottle. Wait at least 2 months before use. The black currant liqueur gets better with longer storage.

Attention: Alcohol is not for children, young people, pregnant women and drivers!!!

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