Currant liqueur with vanilla

Ingredients to make Vanilla Currant Liqueur:

• For 2 l. short of liquor
• 1 kg. red currant
• 6 currant leaves
• 1 l. pomace brandy
• 1 plain vanilla pod
• ½ kg. sugar
• ¾ l. Water.

How to make Vanilla Currant Liqueur

1. Wash the currants and the leaves, drain them and dry them on a clean cloth. Transfer them to a previously sterilized jar, alternating them with the currant leaves, and the vanilla broken into several pieces.
2. Add the pomace, cover and leave to macerate for 2 months.
3. After this time, filter through a cloth sieve and reserve this pomace.
4. Put the currants with the ¾ l.
5. Of water in a large container, and lightly crush them with a hand blender.
6. Pass through a cloth sieve, put this liquid in the jam casserole, add the sugar and dissolve over low heat.
7. Cook 5 min.
8. And let it cool.
9. Mix with the reserved pomace, transfer to bottles and wait 1 month before consuming.
10. Serve cold or with ice.
11. Use: with pineapple and peach (natural or in syrup), with vanilla ice cream, with raspberry sorbet.