Making homemade fruit liqueurs is so easy and a great way to use up a crop of blackcurrants in the garden or that extra fruity bargain you picked up at the shops. So here’s how to make homemade spiced blackcurrant vodka liqueur. And I promise you it’s super easy and tastes great too.
As regular readers will know I just love making liqueurs and infused booze recipes. There is something so satisfying about pouring a drink for your friends and when they lick their lips and enthuse over the amazing taste, you can say proudly that you made it yourself. Homemade liqueurs also make great gifts and as they have a long shelf life make great wee foodie gifts for Christmas.
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 that 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.
Liqueur or infusion
So what’s the difference between a liqueur and an infusion? An infusion is where you steep fruits, even veggies or nuts in any form of alcohol and then remove the solids. The alcohol is therefor infused with the flavour of the ingredients you put in there.
A liqueur is sweet. That’s really the only difference here. You add sugar to the equation and a liqueur is born. In this case blackcurrant vodka liqueur.
Ingredients for blackcurrant vodka
- cinnamon stick
- star anise
You can also use frozen blackcurrants to make this vodka liqueur, just defrost them first.
How to make blackcurrant 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.
Once the blackcurrants, spices and sugar have all blended with the vodka. The sugar will all dissolve completely. The liqueur is ready to decant.
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!
Save the blackcurrants!
You can use the boozy blackcurrants to make blackcurrant jam with a bit of a kick! Pop them in a freezer bag if you aren’t ready to make boozy blackcurrant jam immediately and freeze them for up to 3 months.
How long will this liqueur keep?
Your spiced blackcurrant vodka will keep for up to a year in a cool dark place.
How to serve blackcurrant vodka
- Serve this ice cold in a shot glass or with an ice cube if you like.
- Add a dash of soda water and serve over ice
- Use this blackcurrant vodka s part of a fun cocktail
- Pour a little over really good vanilla ice-cream for a super decadent dessert.
So here’s to homemade spiced blackcurrant vodka liqueur, cheers!
Want another boozy use for those blackcurrants? Then try my homemade Cassis for a little taste of France.
Looking for more super easy homemade liqueurs to try? Then check these out;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Spiced blackcurrant vodka liqueur
- 300 g blackcurrants
- 1 star anise
- 1 cinnamon stick
- 200 g sugar
- 750 ml 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 and let the flavours infuse
- 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