French blackcurrant liqueur. Homemade black and red currant liqueurs

We will look at how to make currant liqueur at home using two proven recipes. Any variety is suitable, but you cannot mix red and black berries in the same drink. Before cooking, the fruits should be separated from the ridges and carefully sorted, removing spoiled and moldy ones, otherwise the taste of the drink will deteriorate. The alcohol base (alcohol diluted to 40 degrees, vodka, double-distilled moonshine or cognac) must be of high quality. There are no other requirements, you just need to adhere to the technology.

Compound:

• black or red currant berries (separately) - fresh, dried (half as much as in recipes) or frozen (defrost first, then use together with the released liquid);
• currant leaves – improve aroma;
• sugar - can be replaced with liquid honey or fructose;
• alcohol (vodka);
• water – reduces the strength and is needed for making syrup.

When using honey instead of sugar, in order to preserve the beneficial substances, do not bring the syrup to a boil, but heat it to a maximum of 40°C and stir until the honey is completely dissolved in the water.

Attention! When infusing, it is important to choose the right container; the alcohol base should cover the layer of berries by at least 2-3 cm; if necessary, pour in more alcohol.

Blackcurrant liqueur recipe

Ingredients:

• berries – 1 kg;
• leaves – 6-8 pieces;
• vodka (alcohol, moonshine) – 1 liter;
• sugar – 1 kg;
• water – 750 ml.

Preparation

1. Place the washed berries and leaves in a jar, pour in the alcohol base, and close the lid tightly. Leave for 5-7 weeks in a warm, dark room. Shake once every 5-6 days.

2. After aging, filter the contents of the jar through gauze or special filter paper. Squeeze the berries dry (no longer needed).

3. Make sugar syrup. To do this, boil water, add sugar and simmer over low heat until foaming begins (about 4-6 minutes). Then remove the syrup from the heat and cool to room temperature.

4. Mix currant tincture with sugar syrup. Pour the resulting drink into bottles and close tightly. Refrigerate for 5 days to improve taste.

Serve chilled. Shelf life when stored away from direct sunlight is up to 3 years. Strength – 15-17 degrees.

Redcurrant liqueur recipe

Ingredients:

• berries – 1 kg;
• leaves - 5-6 pieces;
• vodka (alcohol, moonshine) – 0.5 liters;
• water – 0.5 liters;
• sugar – 800 grams.

Preparation

1. Place the berries in a glass bottle or jar. Add currant leaves and vodka (alcohol) there. Close tightly and keep for 5-6 weeks in a sunny place (on a windowsill). Shake once every 7 days.

2. Strain the resulting infusion through cheesecloth. Squeeze the berries.

3. Prepare sugar syrup using the technology described in the previous recipe.

4. Add cold syrup to the currant infusion, stir, pour into glass bottles and close tightly.

After 5-6 days you can start tasting.

If sediment or turbidity appears, filter through cotton wool.

Strength – 10-11%. Shelf life (in a dark room) – up to 3 years.

Despite the fact that the given recipes for currant liqueurs differ only in the proportions of the ingredients, the taste of the drinks is very different.

Currant is a useful plant; its leaves, berries and even twigs have long been used in folk medicine. Currant berries of all varieties are included in many recipes for delicious desserts; jams, jams, and juices are prepared from them. Currant berries make excellent alcoholic drinks, the most popular of which are liqueurs.
Liqueur (Latin: liquor - “liquid”) is an aromatic, usually sweet, alcoholic drink. Sugar content up to 100 g/l, strength from 15 to 50 percent. It is prepared from natural juices, aromatic infusions of fragrant herbs.

It’s very quick and easy to make liqueur at home, including from currants. These berries are perfect for this drink. It is often prepared with the addition of currant leaves, which enhance the flavor.

Blackcurrant recipe

Black currants differ from white and red currants not only in the color and appearance of the berries, but also in the taste and shape of the berry tassels. It has a more extensive list of beneficial substances and medicinal properties.

Blackcurrant liqueur is an aromatic, tasty drink of rich color, which, when consumed in moderation, enriches the body with useful substances, improves immunity, and helps with colds.

Ingredients:

• black currant (berries) – 1.2 kg;
• currant leaves – 7–9 pcs.;
• sugar – 1 kg;
• vodka 40 0 ​​– 1 l;
• water - 750 ml.

1. Separate the berries from the grains. Be sure to remove rotten berries, as they will worsen the taste of the wine.
2. You won’t be able to prepare the alcoholic component without it; you won’t be able to make currant liqueur: you should choose high-quality vodka, and in extreme cases, dilute the food alcohol to 40 degrees.
3. It is better not to use moonshine for making liqueurs, as this will affect the taste and smell of the liqueur. If you still want to infuse blackcurrant liqueur with this home-made product, then it must undergo high-quality double distillation.
4. Pour whole sorted berries into a glass bottle. Wash the currant leaves, chop and add to the berries. Pour vodka/alcohol and seal tightly. The preparation should be infused in a warm place for five to seven weeks.
5. Then the hop mixture must be filtered through clean gauze, a sieve, and special paper filters.
6. Now you need to prepare the sweet syrup. Pour boiled water into a saucepan, add sugar. Cook over low heat, stirring until foam forms (8–10 minutes). Cool the finished syrup to room temperature.
7. Add it to the currant tincture and stir. Pour the resulting liquid into the prepared container. Close tightly. You can taste the drink only after 5–10 days. During this time, the blackcurrant liqueur will infuse and reveal its amazing taste and aroma more clearly.

Using this recipe, you can make any kind of currant liqueur at home. Basic rule: you cannot mix red/white and black fruits in one drink.

Redcurrant recipe

Red currants have a ruby ​​color, which is imparted to alcoholic drinks. The taste of red currant liqueur is light, soft, with a pleasant sourness.

Ingredients:

• red currant (fruit) - 1 kg;
• currant leaves - 7–9 pcs.;
• vodka (40 0 alcohol) - 1/2 l;
• granulated sugar;
• water.

1. Pour the prepared berries (without garnishes) into a clean bottle or glass jar. Pour in vodka/alcohol. Good to close. Place the bottle in a warm place, preferably in the sun, for five to six weeks.
2. Pour the tincture into a clean container through gauze/sieve.
3. Next you need to make the syrup. The ingredients are taken according to the norm: 1/2 liter of water + 800 g of granulated sugar per liter of currant tincture.
4. Mix the cooled syrup with the tincture, pour into bottles, and seal hermetically with stoppers.
5. In 5–10 days, the currant liqueur will infuse and be ready for tasting.

Although these currant liqueur recipes have minor differences in the amount of ingredients, they taste completely different. At home, you can make both versions of currant liqueur at once to feel the difference.

Recipe for white currant cognac

This is a recipe for a very aromatic golden liqueur. Besides the fact that it is a pleasant drink, which is served with fruits, desserts and is used to enhance the aroma and strengthen wines made at home.

Ingredients:

• white currants (berries) - 900 g;
• sugar - 800 g;
• cognac – 1 l.

1. Sort the white currant fruits, separate the berries from the bunches, remove spoiled berries. Rinse thoroughly. Place on a clean towel to dry slightly.
2. Mash the currants with a wooden masher. Decant and filter some juice to prepare syrup, dilute it with 100 ml of boiled water. Use the minimum amount of liquid possible for the syrup.
3. Pour the cooled thick syrup over the currant berry pulp. You can add a few chopped leaves (up to 5 pieces).
4. Mix the mass. Leave for 18–20 hours so that the berries release their juice.
5. Pour the preparation with cognac. Seal tightly. Leave the mixture for 14 to 21 days. Strain through two to three layers of gauze. Squeeze out the cake.
6. Filter the resulting liquid and bottle it. Store in a cool place.

This amount of liqueur is enough to improve the aroma of up to 20 standard bottles of grape or fruit wine, prepared at home.

You can make a drink with vodka. In this case, the drink will be almost transparent and will lose its special cognac notes.

This recipe can be used to make redcurrant liqueur.

Having considered all the given recipes for currant liqueur, it will be easier for you to choose the one that is right for you. However, if you are not a professional, we strongly recommend that you do not mix berry varieties.

Regular readers probably already know that I dream of having my own wine cellar. And this is not because I love alcohol, but simply because I love guests. And especially impress them with your delicious drinks. Of course, my experience is small, only about 20 years, this is not all the time I was interested in and did, namely work experience.

In my practice, I produce both low-alcohol drinks and moonshine, but most of all I like to make exclusive drinks, in the form of liqueurs, tinctures, or just cognacs.

Not all recipes are on the blog, but there is an idea to post more recipes, both for yourself and for you. Moreover, I haven’t tried all the recipes from my notebook. And I’m also good with imagination, I can combine and come up with my own.

I didn’t see this recipe anywhere, but I came up with it myself. And I did it several times to adjust the ingredients to suit my taste. And this is not a figment of the imagination, but a modified and adjusted recipe through practical preparation. And my taste is already trusted not only in our family, but also by friends and acquaintances who have tried our drinks.

Homemade blackcurrant liqueur

What I like about this recipe is that you can prepare it not only during the berry season, but also in winter, using frozen currants.

• 0.7 liter jar of currants
• 0.7 liter jar of sugar
• 0.8 liter jar of water
• 1 liter of vodka

Liqueur recipe

1. First of all, you need to prepare the berries. Wash and sort them from stalks and debris.

2. Fill the berries with water and send them to the fire.

3. Bring to a boil and simmer for 15 minutes over low heat.

4. Strain through a colander lined with gauze in 2 layers. We just strain without grinding. We squeeze it out.

5. Place the strained broth on the fire.

7. Bring to a boil and skim off the foam if desired. I personally take it off, although we still defend the liquor afterwards. Then turn off the heat and leave to cool.

8. When the syrup has cooled a little, pour it into a jar in which the liqueur will be infused.

9. I pour out the vodka. Instead of vodka, you can use moonshine or alcohol. For example, I use alcohol diluted to 40%. I specially bought 10 liters of alcohol before the harvesting season. I have already prepared strawberry, wild strawberry, and blueberry liqueur. There are also plans for raspberry and cherry.

10. Let it sit for at least two or three weeks so that the vodka becomes friends with the syrup. After this time, the smell of alcohol will go away, and only the aroma of currants will remain. Ideally, let it brew for several months.

I liked the cherry and blackcurrant liqueur the most. But this year we have significantly expanded the range, and now it’s difficult to say. Subscribe to our channel, and closer to winter I will conduct a tasting of already infused liqueurs, and I will definitely give my assessment.

Recipe for a low-alcohol drink with black currants

And now a recipe for a low-alcohol drink, very tasty and without any chemicals. Take blackcurrant compote, pour 2/3 of it into a glass, add liqueur, and insert a straw. It turns out to be a very tasty and divine, very aromatic low-alcohol drink.

And in conclusion, I will give you several liqueur recipes, starting with this one, only in video format.

How to make strawberry liqueur with vodka

Homemade blueberry liqueur

Making blackcurrant liqueur at home is very simple. The taste of the drink is no different from the ready-made store product, and you can even use it for medical purposes to fight colds.

To prepare blackcurrant liqueur with vodka at home, you will need a lot of time - 6-8 weeks. But the result will be worth it: the drink will be aromatic, viscous-sweet, rich. If you have very little time and the liqueur must be ready by a certain date, use cognac as the alcoholic base. This recipe can be recreated in just 7 days, and the finished drink is in no way inferior to its brother infused with vodka.

A huge advantage of this drink is not only its delicious taste, but also its healing effect. It has been proven that it helps with colds, diseases of the gastrointestinal tract and strengthens the immune system. Naturally, we are talking about dosed consumption of liquor - in significant doses it will only cause harm to the body.

BLACKCURRANT LIQUEUR WITH VODKA

INGREDIENTS

Black currant fruits – 1 kg;
Leaves - 6-8 pcs;
Granulated sugar – 1 kg;
Vodka – 1l;
Water – 750 ml.

Or this dosage

1 kg black currants
1 liter of alcohol or vodka
500 g sugar
250 ml water
currant leaves

Or this dosage

Black currant - 1 kg.
Currant leaves - 10 pcs.
Vodka - 0.5 l.
Sugar - 0.75 kg.
Water - 3 cup

COOKING
Place fresh, whole berries and chopped currant leaves in a glass jar.
Pour vodka over the ingredients, seal the container tightly and leave to steep for 6 weeks. To infuse, choose a dark but warm place.
Pass the aged drink through a double gauze filter.
Now you can start cooking the syrup. To do this, boil water and add sugar to it. Keep the mixture over low heat until foam appears (usually 8-10 minutes), then remove the container from the stove and cool its contents to room temperature.
Mix the cooled sugar syrup with the currant infusion and stir thoroughly.
Pour the drink into glass bottles, seal tightly and place in a dark place for 7 days. During this period, the liqueur will ripen and acquire its signature viscousness.
The finished drink should be drunk chilled.

BLACKCURRANT LIVING WITH COGNAC

The following recipe is designed for impatient people - blackcurrant liqueur is prepared in just a week. True, its taste will not be as rich as in the first version.

INGREDIENTS

Cognac (brandy is also suitable) – 500 ml;
Black currant fruits (can be dried) – 250 g;
Water (for dried berries) – 250 ml;
Sugar syrup – 200 ml.

When using fresh berries, simply rinse and crush them. In the case of dried currants, place them in boiling water, cover with a lid and keep for 5 - 7 minutes, then drain in a colander.
Place the berries in a glass container, fill with alcohol base, seal and leave for 7 days, stirring the tincture periodically. After the specified period, filter the liquid and mix with sugar syrup. Pour the blackcurrant liqueur into bottles, seal it tightly and leave to steep for another 14 days.

LIQUOR – HALF BLOOD

We present to you a recipe for French liqueur - half-blood, which is very easy to make at home. It is made from black and red (sometimes white) currants.

INGREDIENTS

Blackcurrant – 2 full glasses;
Red currants – 1 full glass;
Strong alcohol (cognac, vodka, spirit or brandy) – 750 ml;
Dark sugar - 2 cups;
Water – 250 ml.

COOKING
Sort the currants, rinse thoroughly and crush so that each berry gives juice.
Place the pulp in a glass jar and fill with alcohol base.
Mix the mixture thoroughly, cover the container with polyethylene film and leave to infuse for a day. The temperature should be room temperature.
After 24 hours, crush the currants again and cover the jar with new film. Place the future liqueur in the refrigerator for 7-10 days. During this time, it should acquire a rich, dark purple color.
Strain the drink through double gauze, remove the cake.
Prepare standard sugar syrup, cool it and mix with the tincture.
Bottle the liqueur and put it in the refrigerator. Its shelf life is 3 months.

SPICED BLACKCURRANT LIQUEUR

INGREDIENTS

Black currant fruits – 1 kg;
Sugar – 400 g;
Vodka – 1 l;
Cloves – 5 buds.

Pass the washed currants through a meat grinder, place in a glass bottle, add cloves, and fill with vodka. Seal the container tightly and keep in a sunny place for at least 6 weeks. Then strain the tincture, add the required amount of sugar to it and, after mixing thoroughly, distribute into bottles. The containers should be shaken vigorously from time to time to completely dissolve the sugar. 3-4 days and a sweet, viscous drink with an unusual spicy taste is ready to drink!

LIQUOR “DRINK OF GODDESSES” FROM BLACKCURRANT AND CHERRY LEAVES

This wonderful liqueur is very popular not only with our family, but also with all our relatives and friends who were lucky enough to try it:)

INGREDIENTS

1 cup black currant berries;
100 pcs. cherry leaves;
10-15 pcs. black currant leaves;
2 liters of water;
500-600 g sugar;
1.5 teaspoons of citric acid;
250 g of alcohol or 1 bottle of good vodka.

COOKING
The washed berries and leaves need to be filled with water and brought to a boil. Boil over low heat for 25-30 minutes.
Drain the resulting broth. Add sugar and citric acid to it. Bring the broth to a boil until everything dissolves.

Strain the syrup through cheesecloth and cool.
Add alcohol or vodka to cold syrup - and the wonderful drink is immediately ready to drink.

The wonderful liqueur “Drink of the Goddesses” is indispensable for a light party.
It is important that this liqueur is not only very tasty and healthy, but also very economical. After all, having spent very little alcohol on its preparation, you get more than two liters of awesome liquor!

It’s also convenient that this liqueur is very simple and quick to prepare.
Try to make it, and you won’t regret it – you will definitely love the aromatic and light ladies’ “Drink of the Goddesses”!

Elina Khopryachkova

The recipe uses blackcurrant leaves along with berries. This will give the drink not only a characteristic taste, but also a bright aroma. We will need:

• black currant berries - 2 kg;
• leaves from a black currant bush - 20 pieces;
• vodka, alcohol or purified moonshine - 2 liters;
• granulated sugar - 2 kg;
• water - 1.5 liters.

The leaves need to be carefully examined to make sure there are no diseases. The berries must be thoroughly crushed, mixed with leaves and poured with alcohol. We insist for 1-1.5 months in a dark room. Afterwards, filter the infusion and cook the sugar syrup. To do this, mix water with sugar, stir until it dissolves and boil for at least 10 minutes. Remove the white foam that appears during the process. The cooled syrup is gradually introduced into the filtered tincture. Mix as many times as possible and pour into bottles. It will be possible to consume in 5-7 days.

Half-breed currant liqueur

In this version of the liqueur, two types of currants are used: one part of the red one is added to two parts of black berries. This combination gives a slightly softer taste and ruby ​​color. To prepare we will need:

• black currant berries - 500 grams;
• red currant berries - 250 grams;
• vodka, alcohol or purified moonshine - 750 ml;
• granulated sugar - 500 grams;
• water - 250 ml.

Mix the berries and crush them together. We transfer the crushed berries along with the juice into a bottle and fill it with alcohol base. A day later, you need to mash the berries again right inside the infusion, then put them in a dark, cool place for 1-2 weeks. The further process is no different from the previous recipe: we infuse it, filter it, mix it with sugar syrup and consume it after a few days. Despite very small differences in composition and technology, the taste and appearance are strikingly different.

Classic Creme de Cassis

The main difference between Creme de Cassis and blackcurrant liqueur is its higher sugar content, 45% versus the standard 20%. Accordingly, this gives a denser and heavier structure. For 2 liters of finished liqueur we will need:

• black currant berries - 1.5 kg;
• brandy or moonshine 50° strength - 1.5 liters;
• granulated sugar - 0.9 kg.

The presence of brandy is required by the original technology. After all, the French began producing liqueur, and for them brandy is a completely everyday and affordable drink. In Russian realities, an alternative can be good homemade double distillation moonshine.

The peeled berries need to be thoroughly mashed. Goal: to achieve the release of juice and keep the seeds intact. Pour the crushed berries, juice and pulp into an alcohol base and keep in a cool, dark place for about a month. The duration of infusion (maceration) can be determined independently. The result should be a tincture of a dark, rich, completely opaque color.

The tincture must be carefully drained from the sediment and filtered through a cotton pad. You can repeat several times to completely get rid of suspended matter.

Now add sugar. Sugar in this recipe is taken at the rate of 450 grams per liter of future liqueur, that is, filtered liquid after infusion. It is better to introduce sugar gradually, stirring constantly until completely dissolved. You can mix by hand or with a blender at low speeds.

The finished drink can be bottled and sealed tightly. Be sure to store in a dark place: liqueur is easily subject to oxidation when exposed to sunlight or exposed to air. The recommended storage period is from one month to six months.