Save In the heart of summer, when blackcurrant bushes hang heavy with their tart, aromatic berries, there's a tradition as old as time waiting to be rediscovered. Blackcurrant Vodka Liqueur, known in Eastern European countries as 'Crème de Cassis' in its more refined form, transforms these humble berries into a luxurious spirit that captures summer's essence in a bottle. This homemade version brings together just three simple ingredients – blackcurrants, vodka, and sugar – to create a richly colored, aromatic liqueur that's worth the patience it demands.
Save The magic of this liqueur lies in its slow transformation. As the berries steep in the vodka, they gradually release their color, flavor compounds, and natural sweetness. The clear spirit takes on the deep purple-red hue of the berries, while the sugar slowly dissolves, creating a perfect balance of sweetness against the natural tartness of blackcurrants. This isn't a recipe for the impatient, but the reward for those who wait is a uniquely complex spirit with layers of flavor impossible to find in commercial alternatives.
Ingredients
- 500 g fresh or frozen blackcurrants, stems removed
- 750 ml vodka (quality neutral vodka preferred)
- 250–350 g granulated sugar (adjust to taste)
Instructions
- Prepare the berries
- Wash the blackcurrants thoroughly and remove any stems or leaves. Pat dry if fresh.
- Fill the jar
- Place the blackcurrants in a large sterilized jar or bottle with a tight-fitting lid.
- Add sweetener and alcohol
- Add the sugar over the berries, then pour in the vodka to cover completely.
- Seal and mix
- Seal the jar tightly and shake gently to mix.
- Store and wait
- Store the jar in a cool, dark place. Shake gently every 2–3 days to help dissolve the sugar.
- Infuse
- Infuse for 3–6 weeks, tasting after 3 weeks. When the flavor is to your liking, strain the liqueur through a fine sieve or muslin into a clean bottle.
- Bottle and age
- Discard the spent berries or reserve them for baking. Seal the bottled liqueur and store in a cool, dark place. For best flavor, let mature for an additional 2–4 weeks before serving.
Zusatztipps für die Zubereitung
For the most vibrant flavor, use fully ripe blackcurrants at the peak of their season. If using frozen berries, there's no need to defrost them first—the freezing process actually helps break down the cell walls, which can enhance extraction of flavor and color. Sterilize your jars thoroughly by washing in hot, soapy water and then placing in an oven at 140°C/275°F for about 20 minutes to ensure your liqueur stays free from unwanted bacteria.
Varianten und Anpassungen
While this classic recipe focuses on the pure flavor of blackcurrants, you can create variations by adding complementary flavors. A strip of lemon zest adds brightness, while a split vanilla pod introduces warm, creamy notes. For a spiced version, try adding a cinnamon stick or a few star anise pods. You can also experiment with different types of sugar—demerara or brown sugar will add caramel notes, while honey creates a more complex sweetness.
Serviervorschläge
Serve this rich liqueur in small cordial glasses as a digestif after dinner, or use it as a base for elegant cocktails. It pairs beautifully with sparkling wine for a homemade Kir Royale, or can be mixed with gin and lemon juice for a berry-forward variation on a Bramble. For non-alcoholic applications, try drizzling a small amount over vanilla ice cream or fresh summer berries. The liqueur also makes a wonderful addition to cakes and dessert sauces.
Save This traditional Blackcurrant Vodka Liqueur connects us to seasonal rhythms and old-world preservation techniques. There's something deeply satisfying about transforming fresh summer produce into a bottle that can be enjoyed throughout the year. When winter arrives and you uncork a bottle of this ruby-red elixir, the concentrated essence of summer blackcurrants will transport you back to warmer days, one sip at a time. The patience required becomes part of the pleasure, making this liqueur not just a drink, but a celebration of time, transformation, and the rewards of waiting for something truly special.
Recipe Help & Answers
- → How long should the blackcurrants infuse in vodka?
They should infuse for 3 to 6 weeks to develop a deep, balanced flavor. Taste after 3 weeks to check intensity.
- → Can the sugar amount be adjusted?
Yes, sugar can be increased for sweetness or reduced for a tart profile, according to personal preference.
- → What tools are needed for preparation?
A large sterilized jar with a tight lid, fine sieve or muslin for straining, and optional funnel and measuring scale.
- → How should the liqueur be stored during infusion?
Store in a cool, dark place and shake gently every 2–3 days to help dissolve the sugar evenly.
- → What can be done with the strained blackcurrants?
The spent berries can be used in baking or jams to reduce waste and add flavor.
- → Are there flavor variations suggested?
Try adding lemon zest or vanilla bean during infusion for additional aromatic notes.