Summary

Ingredients

• 2 kg currants, ripe black
• 1 handful currants - leaves, young shoots from them
• 2 kg sugar, fine-grained
• 2 liters schnapps (fruit brandy)

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Instructions

1. Remove the ripe black currants from the stems.
2. Mix the currants with the currant leaves and young shoots.
3. Cover the mixture with the fine-grained sugar.
4. Keep in a cool place for 1 night until the berries burst open on their own.
5. Pour the fruit brandy (schnapps) over the mixture and stir well.
6. Pour the mixture into tightly sealed glass containers.
7. Store at room temperature for 1 month.
8. Squeeze the fruit mixture through a potato squeezer to extract as much liquid as possible.
9. Filter the liquid through a sieve.
10. Pour the filtered liqueur into bottles.
11. Seal the bottles tightly and affix labels.