Black Johanna

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

200 g currants, black
150 g rock suar, brown
700 ml schnapps, (grain, 38%)

Instructions

Wash the black currants well and drain them, then remove the stems.
Pour the black currants, brown rock sugar, and schnapps into a large glass jar, screw the lid on tightly, and place in a sunny window. Let it ripen for 8 weeks, shaking it vigorously 2-3 times per week to help the sugar dissolve.
Line a large sieve with linen cloth and strain the liqueur through it into bottles. Let rest for 1 week before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.