White Johanna
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 28 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g currants, white
- 300 g cane suar, brown
- 0.5 ½ vanilla pod (s)
- 1 cinnamon stick (s)
- 1.4 liters fruit schnapps
Print Recipe
Pin Recipe Instructions
- The liqueur is made with freshly picked, untreated and sun-ripened berries from the garden.
- The ready-to-cook berries, freed from the greens, are thoroughly showered with cold water, drained and poured into a suitable size container. I use very large mason jars from Ikea. Add sugar, cinnamon and vanilla pod, pour on the fruit schnapps, mix everything well and close the container.
- Let mature in a dark, cool place for 4 weeks or more. Swirl every few days so that everything mixes well and above all the sugar dissolves.
- After the ripening period, strain through a kitchen sieve for the very coarse leftovers. If you like, you can then pass the liqueur through a cotton cloth or coffee filter again so that smaller particles can be removed. Muslin diapers are great, they are cheap and you don`t mess up your kitchen towels.
- Fill the liqueur into bottles at your own discretion, close and serve ice-cold.
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