Read on for my recipe for blackcurrant vodka
Spiced Blackcurrant Vodka is a liqueur rather than an infused alcohol, however if you don’t want it sweet just leave out the sugar and you’ll have a blackcurrant spiced hooch to top with soda or drink ice cold or on the rocks.
So easy to make
Spiced blackcurrant vodka is so easy to make and a great way of using up all those blackcurrants if you have a few bushes in the garden thet have gone completely mad and you find yourself with oodles of blackcurrants and want to do something a bit more adult than jam with them.
I always end up with loads of blackcurrants due to sheer laziness on my part and total disinterest in gardening. The bushes have gone completely wild and spread all over one part of the garden.
You will need;
All you’ll need for your spiced blackcurrant vodka are 300g of blackcurrants, 1 cinnamon stick, 1 star anise, 200g sugar and that all important 750ml vodka!
You’ll be putting all this stuff into a large Kilner type jar so make sure it is sterilised first and also the bottles you’ll be decanting it into later when it is all nice and infused and ready to rock.
When it comes to pouring the infused liqueur through a sieve, make sure it is lined with 2 layers of kitchen paper so that none of the fibres of the fruit get through and make the resulting drink cloudy. Resist the temptation to squeeze the paper to get all the booze through! You can use the boozy blackcurrants to make blackcurrant jam with a bit of a kick!
So here’s to Spiced Blackcurrant Vodka, cheers!
Blackcurrant Spiced Vodka
- 300 g/11oz blackcurrants
- 1 star anise
- 1 cinnamon stick
- 200 g/7oz sugar
- 750 ml/1 11/4 pints vodka
- Rinse and pick over the blackcurrants removing any dodgy ones
- Place blackcurrants into sterilised Kilner type jar and lightly mash with potato masher to break them up a bit so they'll release their flavour
- Add the star anise, cinnamon stick and sugar
- Pour in the vodka
- Seal jar and shake well
- Place in a dark cupboard and shake every day for a week to dissolve sugar then leave for another week
- Pour liquid through a double layer of kitchen paper and a sieve, let it drip slowly and do not squeeze
- Pour resulting liqueur into sterilised bottles
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