Currant Liqueur with Raspberries

by Editorial Staff

Summary

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

Ingredients

800 g currants, white
1 bottle vodka or double grain
300 g cane suar or rock candy, to taste
some lemon peel, peeled thin, without the white
Syrup, (raspberry syrup)

Instructions

Wash the currants, drain well and remove the stems. Put in a large glass with sugar, vodka and a little lemon zest. Let it steep for 6-8 weeks in a cool and dark place and then strain through a fine sieve, ideally covered with a cloth. Color with raspberry syrup and season to taste. It is best to put it in a cool and dark place again for a few weeks.
Then pour off or suck off the clear liqueur, discard the cloudiness or allow it to settle again. The result is an aromatic, slightly acidic liqueur that cannot be bought. Bottom up!

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.