Margaret Griffin’s crème de groseille (redcurrant liqueur)

Serves: 0
Course: Dessert
Cooking Time: 166 hrs 39 mins
  • 750ml vodka
  • 750g redcurrants
  • 300g sugar
  • 150ml water

Add the redcurrants to the vodka and put into a demi-john - or any glass jar with a lid or a bottle will suffice. Leave to steep for three months. After three months pour the mixture out into a large bowl and using a potato masher mash the fruit, extracting as much of the flavour and colour as possible. Pour the mix into a large kitchen sieve lined with muslin. Allow to drip through for a couple of hours. Give it a gentle push with the masher to help it along.

Make up a sugar syrup with 300g of sugar and 150ml of water, by dissolving the sugar into the water over a low heat. Add the syrup to the fruit mix, to taste. Pour into sterilised bottles and store in a cool dark place for a further five months (though you could probably drink it sooner).

Marie Claire Digby

Marie Claire Digby

Marie Claire Digby is Senior Food Writer at The Irish Times