White currant doesn’t have pronounced smell or flavor. That’s why a relatively large amount of white currants is required to make alcoholic beverages. But the reward is great and definitely worth the hustle. You’ll end up with a mildly flavored homemade white currant liqueur with a faint berry smell and subtle hints of citrus.
You’ll need ripe mold-free currants (fresh or frozen). Frozen berries should be thawed and used along with melted ice water.
It is necessary to remove berries from stems or else the liqueur will be bitter and have grassy flavor.
As the alcohol base vodka, diluted ethanol or gin can be used. You can also use purified moonshine (preferably fruit distillate) without any smell. Another good option is cheap but genuine brandy, as it will give out hints of oak barrel aging).
- White currants – 350 grams
- Vodka (40-45% alcohol, moonshine, gin, brandy) – 0.5 liter
- Sugar – 100 grams
- Orange peel – 10 grams of dried or 25 grams of fresh peel.
Add sugar to taste depending on the desired sweetness. Honey is not the best option because it cancels out the aroma and flavor of berries. Orange peel adds light citrus tones.
White Currant Liqueur Recipe
1. Remove the stems, wash the berries, and put them into a fermentation vessel. Add sugar and shake it a few times. Crush the currants and sugar with a rolling pin until smooth.
2. Pour in the alcohol base, add orange peel, stir, and seal.
Warning! What you need is zest without white pulp. The white part makes the drink bitter.
3. Let it mature for 14 days in a dark place with room temperature. Shake the vessel every 2-3 days.
4. Filter the prepared white currant infusion through 2-3 layers of cheesecloth and press the pulp dry. Now give it a taste and sweeten the drink with sugar to taste (optional).
5. Bottle the liqueur for storing and seal it. Leave it in a fridge or cellar for 2-3 days to let the taste stabilize. In case of settling or cloudiness filter it through cotton wool.
Its shelf-life is up to 3 years. 22-24% ABV.