Can white currants be replaced with red or black currants in this vodka liqueur recipe?

Expanded Explanation

White currants can be replaced with red currants, but the finished liqueur will taste sharper, look noticeably pinker and have a more pronounced berry character. Use the same 1 kg quantity, although it is sensible to begin with 100 g of white sugar rather than the full 120 g. After straining, taste the infusion and add the remaining sugar only if the acidity still feels too strong. Honey may remain at 40 g because it helps round the currants without hiding their freshness.

Blackcurrants are not a direct substitute because their flavour, colour and tannin level are much stronger. If using them, reduce the fruit to approximately 650–750 g per litre of vodka, use only one thin strip of lemon zest and consider omitting the pink peppercorns. Blackcurrants can easily overwhelm vanilla and honey, producing a completely different, darker liqueur rather than a pale and delicate variation.

Frozen white currants may also be used when fresh fruit is unavailable. Thaw them fully, retain any released juice and reduce crushing because freezing already breaks down the fruit cells. Avoid dried currants, as they contribute concentrated sweetness and a raisin-like flavour that changes the intended fresh, floral profile. Whatever substitute is chosen, adjust sugar and lemon juice after filtration rather than trying to correct the balance before the fruit has infused.