Aromatic blackcurrant liqueur infused with cinnamon, cloves, and star anise for a smooth homemade spirit.
# Steps:
01 - Rinse the blackcurrants and pat dry. Slightly crush them with a potato masher or fork to release their juices.
02 - Place the crushed blackcurrants in a large sterilized jar with a minimum capacity of 50 fluid ounces.
03 - Add the cinnamon stick, whole cloves, star anise, black peppercorns, and lemon zest strips to the jar.
04 - Pour in the granulated sugar, followed by the vodka.
05 - Seal the jar tightly and shake gently to help dissolve some of the sugar.
06 - Store the sealed jar in a cool, dark place for 2 to 4 weeks, shaking gently every few days to facilitate flavor infusion and complete sugar dissolution.
07 - After the infusion period, strain the mixture through a fine sieve or muslin cloth into a clean jug. Discard all solids.
08 - Decant the liqueur into sterilized bottles using a funnel, seal tightly, and label each bottle.
09 - Allow the liqueur to mature for at least one additional week before drinking. Serve chilled or over ice.
