At a glance
You're creating a homemade blackcurrant liqueur that requires patience and a bit of creativity. The main time commitment comes from mashing and macerating the blackcurrants for 24 hours before straining (using stockings over a sieve is a handy trick), then it's just a matter of heating the liquid with sugar and mixing in spirits before bottling.
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Mash and strain the blackcurrants
Wash the blackcurrants, mash them, then cover with wine. Leave to rest in a cool place for 24 hours. Then strain the mixture. To strain it, I used nylon stockings – I cut off one leg and fastened it over a sieve just to be safe. Let the mixture drip through, then gently squeeze out the rest.
For this step
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Add sugar and spirits per litre
Measure the strained liquid, then weigh out sugar according to the amount you have – I had 1 litre. Pour into a tall pot and bring the liquid and sugar to a boil together. Once cooled, stir in the vodka and rum, then pour into bottles.
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