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Black Currant Schnapps

Black currant schnapps - based on fresh, wild or cultivated black currants and leaves - has a rich, fruity taste and a beautiful deep red colour.

Serve with cheese, cream cheese, cheesecake, ice cream, pancakes and desserts.

Or add a little schnapps to your black currant tea, juice, jam, marmalade and fruit sauces.

Very fine as after-dinner drink - or turned into a liqueur.

Blends very well with...


You can use both wild and cultivated berries when you make this schnapps. Cultivated berries are just as strong-flavoured as the wild ones.

Just remember to pick or buy the berries when they are big, juicy and most ripe.

Ripe black currants on a stem.

Pick also a couple of young, fresh black currant leaves and add them to the vodka. The leaves will enhance the wonderful berry flavours.


  • Rinse black currant berries and leaves carefully.

  • Leave them to dry in the shadow - on paper towel.

  • If your berries are frozen - defrost them in the vodka.

  • Use a clean glass jar with tight-fitting lid.

  • Fill half the jar with berries - plus a couple of leaves.

  • Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Steep for 3-12 months in a dark place at room temperature, 18-20°C (64-68°F).

  • Shake lightly and taste it from time to time.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your black currant schnapps after it has settled for a couple of days. Or you can store (age) it up to a couple of years in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your black currant schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.