Julia`s Currant Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 45 d 12 hrs 35 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g currants, black, stemmed
- 200 g currants, red, stemmed
- 500 g cane suar
- 3 clove (s)
- 1 stick cinnamon
- 1 liter schnapps (fruit brandy), preferably apple, but can also be pear
Print Recipe
Pin Recipe Instructions
- Wash the currants and drain on paper towels. Pat dry carefully. Layer together with the sugar in a large glass or a bulbous bottle, capacity about 2 liters, and let the juice steep overnight.
- The next day, fill the cinnamon stick and the cloves together with the fruit schnapps in the bottle, close tightly, shake well and let ripen in a warm place for at least three, more likely four, months. Shake well again and again.
- Pour the liqueur through a sieve and carefully squeeze out the berries so that the pulp but not the seeds get into the finished liqueur.
- Fill into bottles and enjoy.
- Lasts about six months.
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