- Cooking Time:
- Servings: 1.5lt
- Preparation Time:
- 1.5kg backcurrants, washed and stalks removed
- 3 cups brandy
- 1kg sugar, or to taste
- 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.
Delicious Breakfasts for Gluten-Free Kids!
C'mon a my house! (Metric and American measurements for most recipes)See More
Dark Molten Chocolate Cakes
Shrimp and Penne Pasta Salad with Pesto, Bocconcini and Cherry Tomatoes
Turkey and Heirloom Tomato Frittata with BasilSee More