Crème de Cassis recipe, a French black currant liqueur, sweet and full of flavor. Perfect for making cocktails.
An easy crème de cassis recipe that might come in handy if you happen to have a black currant bush in your garden. Or if you happen to know anyone who has one.
Flavorful black currants mixed with sugar and soaked in strong spirit for about two weeks. And the result? An aromatic black currant liqueur, perfect for making cocktails or for enjoying as it is.
Not to mention that you can add some of it to savory sauces, desserts or cakes.
And if you do happen to have black currants in your garden, you could try this black currant jam.
Ingredients
Black currants:
- You will need 1 kg/ 2.2 lbs.
- Unfortunately, unlike red currants, black currants are very difficult to buy at the farmer's market or in the supermarket.
- They grow very easily in the garden and a bush can provide you with lots of currants every year.
- So, if you manage to get your hands on some, try the cassis recipe, I think you would not be sorry.
Spirit:
- Something strong and rather neutral-tasting like vodka.
- Vodka is always my first choice, but I've also made the liqueur with brandy or with German Korn, which is a clear, very strong spirit made of grains.
- Not something I would drink as it is, but perfect for making homemade liqueurs of any kind.
Vanilla:
- A vanilla pod is best.
- However, if you don't have it, ½ teaspoon pure vanilla extract would be fine.
Sugar:
- White rock sugar. (Amazon affiliate link)
How to make black currant liqueur?
- Wash and thoroughly drain the black currants.
- Remove the stems and pick them well to remove spoiled berries.
- Place them in a large jar and add the alcohol, split vanilla pod (or extract), and sugar.
- Seal the jar and place it in a dark place.
- Let stand for two weeks.
- Strain and fill the cassis in clean bottles.
How to use cassis?
Cocktails:
- My favorite mixture is cold white wine with a small shot of crème de cassis.
- Sparkling wine with a shot of cassis.
- 1:1 vodka and apple juice + a shot of cassis.
- 1:1:1 bourbon, cassis, and freshly squeezed lemon juice.
Salad dressings:
- Try it in this amazing Prawn Salad.
- Or add just a touch to any other salad dressings.
- You can make a savory sauce for serving with duck or goose breasts.
Desserts:
- I added some to this red currant cake for a bit of extra flavor.
- Or try these dessert pears.
More preserved drinks:
Elderflower Syrup (Homemade Elderflower Cordial)
How to Make a Simple Strawberry Syrup
Crème de Cassis Recipe (Black Currant Liqueur)
Ingredients
- 2.2 lbs black currants
- 4 ¼ cups Vodka Note
- 1 vanilla pod or ½ teaspoon vanilla extract
- 1.1 lbs rock sugar
Instructions
- Wash and thoroughly drain the black currants. Remove the stems.
- Steep: Place them in a large jar and add the alcohol, split vanilla pod (or vanilla extract), and rock sugar. Close the jar tightly and place it in a dark place. Leave it there for two weeks.
- Strain and fill it in sterilized bottles.
Anca says
I would like to make cassis at home, but I'm not sure it will turn out good. Happy holiday! xx
Chris Scheuer says
Oo la la! So fancy! And so pretty! Have a wonderful vacation!
Kathy @ Beyond the Chicken Coop says
Happy Vacation to you! And cheers to you with a glass of this creme de cassis!
Michael Thomas says
What do you use the strained blackcurrants for?
Adina says
I discard them.
Henry says
@Michael Thomas, You can freeze some and add them to an apple pie etc. They have lost a lot of their flavour but it still works.
BTW the mix of white wine and Creme de Cassis (about 10%) is called a Kir. We make about 4 litres a year and keep it in the cellar with all the wines and spirit. Picked about 4 kilos yesterday!
Adina says
@Henry, Thank you, Henry.
Allie says
Does it have to be stored in the refrigerator once it’s strained into sterilized bottles or is room temperature ok? Excited to try this out
Adina says
Hi Allie. I keep it in the cellar or pantry, no refrigerator. You could put it in the fridge once you open a bottle, it is probably not necessary, but just to be on the safe side.