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)
Print Recipe
Pin Recipe 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!
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