John Myers
Ingredients for 1 servings:
- 500 g currants, black
- 5 currant leaves
- ½ stalk(s) cinnamon
- 4 cloves
- 1 liter of schnapps (fruit brandy)
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
Wash the currants well. Drain thoroughly and strip the berries from the vines with a fork. If necessary, wash and pat dry the leaves. Mix the berries with the sugar in a bowl, mash lightly with a fork, and cover with the leaves. Let it steep for about 3-4 hours, until the sugar is almost dissolved, stirring occasionally with a fork. Transfer to a wide bottle along with the leaves, cinnamon stick, and cloves. Pour over the fruit brandy and let it mature for 4 months in a warm, sunny place, tightly closed. Strain through a fine-mesh sieve, squeezing the liquid as you go to retain plenty of the pulp. Bottle.
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