in Drink Recipes

Red currant liqueur

updated

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Ingredients for 1 servings:

  • 1 kg currants, red
  • 1 ½ liters of schnapps (grain)
  • 200 g white rock sugar, possibly more

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the currants thoroughly and drain. Place the berries in a fermentation carboy or a wide-mouth bottle. Then add the corn syrup and approximately 200 g of rock sugar. Let it rest in a warm, dark place for about four weeks. Shake well occasionally. Taste the berries a few times during the resting period and add more sugar if necessary, as the red currants tend to be a bit tart. After four weeks, strain the berries, press the berries, and bottle. Best served chilled. It’s a great way to spice up a glass of sparkling wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Red currant liqueur