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 currants from the stems, mix with the leaves and cover with sugar. Keep in a cool place for one night, the berries will pop open on their own. Then pour the fruit brandy over it and stir well before this liquid is poured into glasses that are tightly closed.
2. After a month, squeeze through a potato squeezer and filter through a sieve before the liqueur is poured into the bottles. Seal and stick on labels.