Recipes

Combine blackcurrants, brandy and sugar in a large sterilised jar and crush with a potato masher and seal. Shake jar each day for a week, the store in a cool, dry and dark place for 3 months. Strain liquid through a sieve, then strain through a sieve lined with muslin

Bottle and seal. The liqueur is ready to drink immediately but improves in flavour the longer it is stored.