A vibrant homemade liqueur with tart-sweet blackcurrants, sugar, and rum. Perfect for sipping or cocktails.
# Directions:
01 - Rinse and thoroughly dry the blackcurrants under cool water. Remove any stems or leaves remaining on the fruit.
02 - Place the cleaned blackcurrants in a large sterilized glass jar with a tight-fitting lid.
03 - Add the granulated sugar to the jar, then gently crush the blackcurrants with a muddler or the back of a spoon to release their juices and integrate the sugar.
04 - Pour the rum over the fruit and sugar mixture. Stir thoroughly to combine and initiate sugar dissolution.
05 - Seal the jar with its lid and shake vigorously to mix all components thoroughly. Store in a cool, dark place away from direct sunlight.
06 - Shake the jar once daily for the first week to accelerate sugar dissolution and ensure even flavor distribution throughout the infusion.
07 - Allow the liqueur to infuse for 2 to 4 weeks in the cool, dark storage location. Extended infusion time develops deeper, more complex flavor profiles.
08 - When infusion is complete, strain the liqueur through a fine sieve or cheesecloth into a clean bottle, discarding all fruit solids.
09 - Seal the strained liqueur and store in the refrigerator. Serve chilled or over ice as desired.
