White currants have a less pronounced aroma and taste than black and red currants, so it is advisable to supplement the organoleptic berries with a properly selected alcohol base. For whitecurrant liqueur, instead of neutral vodka, it is better to use cognac (notes of aging will appear) or gin (gives juniper tones). In the absence of such alcohol, you can take vodka, well-purified moonshine or diluted alcohol, but the aroma and taste of the liquor will be worse.
Any ripe berries are suitable, even frozen (pre-thaw and add along with the thawed liquid). The main thing is that the fruits should be free of signs of rot and mold.
Ingredients:
- white currant – 1 half-liter jar;
- cognac – 0,5 liters;
- sugar – 0,5 kg;
- water – 300 ml.
whitecurrant liqueur recipe
1. Peel currants from twigs (give a bitter aftertaste), sort and rinse in running water.
2. Put the berries in a container for infusion – a glass jar. With a wooden pestle, lightly crush the currant so that it starts up the juice.
3. Add cognac (another alcohol base). Mix. Close hermetically.
4. Infuse in a dark place at room temperature for 14 days. Shake the jar every 2-3 days.
5. Strain the finished currant infusion through 2-3 layers of gauze. Squeeze the berries dry (no longer needed).
6. Mix water and sugar in a saucepan, bring to a boil, boil for 5 minutes over low heat, removing foam from the surface.
7. Cool the finished sugar syrup to room temperature, then mix with the infusion.
8. Pour the resulting white currant liquor into bottles for storage, seal tightly. Refrigerate for 2-3 days to stabilize the taste.
Shelf life – up to 3 years. Fortress – 16-18% vol.
