- 250g fresh black currants (or frozen cranberries or other berries. I’ve also seen this recipe for use with haw berries for those keen on foraging!)
- 1l bottle vodka
- 175g caster sugar
Clean and remove stems from your black currants.
Layer fruit in a sterlised glass jar with sugar.
Pour the vodka over and leave for two weeks, shaking the jar gently each day.
After two weeks, strain and decant the resulting nectar into decorative jars. Seal and label.
This recipe can also be made with cranberries, which would need to be pricked like sloe berries.