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
- 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.
- Add the pomace, cover and leave to macerate for 2 months.
- After this time, filter through a cloth sieve and reserve this pomace.
- Put the currants with the ¾ l.
- Of water in a large container, and lightly crush them with a hand blender.
- Pass through a cloth sieve, put this liquid in the jam casserole, add the sugar and dissolve over low heat.
- Cook 5 min.
- And let it cool.
- Mix with the reserved pomace, transfer to bottles and wait 1 month before consuming.
- Serve cold or with ice.
- Use: with pineapple and peach (natural or in syrup), with vanilla ice cream, with raspberry sorbet.
