black current liqueur

[mugins]

These are off the cuff measurements so you can adjust them to the bottle you want to use. Always sterilize the bottle first.
Fill one third of your bottle with freshly picked, ripe black currents. Then add almost the same amount of sugar, just pour it on top. Then fill up the bottle with white rum. Take care to leave about an inch of room at the top to allow for fermentation (so as not to have boozy explosions in your cupboard)). Secure the top very tightly.
Leave in a dark cool place for at least a month. Give it a shake every week or so. When all the sugar has dissolved it is ready and can be sieved so you are left with a clear, glossy, black liqueur.