Our small blackcurrant bush has now produced all the berries it will this year. There are no flowers left, and only a very few under-ripe berries still on the branches. So we decided to make blackcurrant liqueur, which should be ready in time for Christmas.

Like most liqueurs, we’re using vodka as our base as it’s a strong, neutral alcohol, and it saves us from any illegal activity with a still.

Method
Wash your blackcurrants. If you don’t have enough to make up the 200g, you can add other dark red berries, such as raspberries, which we did here, but the main quantity should be the blackcurrants.

Drain them, and allow to stand. Meanwhile, use the pan and whisk (or fork) to dissolve the sugar in the water over a low heat. This will make the sugar syrup that will form the base of your drink, so try not to rush it. Once the water is clear and you cannot see any remaining grains of sugar, stir in the fruit and then put to one side to allow the juices to infuse and the mixture to cool.

When cool, blend it smooth. Don’t worry if you can’t get all of the bits to disappear – you will probably end up with some skin and pulp – as you can strain it before drinking it, after it has been stored.

Once blended, add the vodka and brandy, mix well and then decant into a glass bottle. This must have an airtight lid and should be placed somewhere where it can be stored for around three months before you start drinking it. Give it a shake every so often to agitate the contents and ensure they don’t settle.

Drink in moderation.

The berries that went into our liqueur

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