Currant liqueur
Ingredients to make Currant Liqueur:
- ¾ kg. red currant
- ½ l. pomace brandy
- ½ kg. sugar
- ¾ l. Water
How to make Currant Liqueur:
- Wash the currants, drain them, put them in a bowl and mash them with a fork.
- Transfer them to a terrine, and put the brandy in them. Leave to macerate for 24 hours.
- Prepare a syrup by dissolving the sugar with the water over low heat. Cook 5 min. And let it cool.
- Pass the maceration through a cloth sieve, pressing a little, to extract the maximum juice.
- Mix with the cold syrup and put in bottles with some currant leaves.
- It can be consumed immediately.
- Use: with pineapple and peach (natural or in syrup), with vanilla ice cream.
