My garden is full of blackcurrants, they over crowd the fruit patch. I’ve made all sorts of jams and desserts now it’s time to turn them into homemade Cassis (French blackcurrant liqueur). Yes let’s make booze from all those gorgeous juicy little fruits.
For me Cassis is the taste of summer. This beautifully fragrant blackcurrant liqueur lifts the plainest white wine into the realms of stardom.
If you want to go the whole hog you can add it to sparkling white wine, Prosecco or champagne for a Kir Royale.
What is Cassis?
Often known as Creme de Cassis this is a sweet deep red liqueur made from blackcurrants and originating in the Burgundy region of France. Not only is the region famed for it’s wine making but the soil is perfect for growing blackcurrants too.
It seems only natural that while they were making wine from the grapes they should turn their thoughts to making a liqueur (cassis) from the abundant blackcurrants. Nowadays this luscious liqueur is made in all sorts of places, but it all goes back to France originally.
To make your own Cassis you will need blackcurrants, vodka, red wine and sugar.
That’s it for the ingredients really, amazing when you think how expensive these liqueurs are in the shops. Yet there is very little in them and you can make your own at home so easily!
You’ll need lots of blackcurrants for this. Luscious black gems. Pockets full of bitter brightness
Purple stained fingers are all part of the adventure.
You can also use frozen blackcurrants to make your Cassis. Just defrost them first.
How to serve Cassis
Usually this is served as an aperitif before a meal. Traditionally it is served as a Kir, which means you just use the cassis and top up with dry white wine.
The famous Kir Royale cocktail uses champagne instead of ordinary wine, hence its ascendancy into royalty.
I also use my homemade cassis to top ice-cream.
The lowdown on this homemade cassis
How long will this last? I’ve kept mine for up to a year with no deterioration at all.
As with all liqueur making you must ensure that you decant your finished liqueur into sterilised bottles. Read my article on how to sterilise glassware before you start.
If you are looking for more ideas for using blackcurrants then check out these fun recipes;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Homemade Cassis Liqueur
- 750 g blackcurrants
- 1 lt red wine
- 750 g sugar
- 50 ml vodka
- Pick over the blackcurrants and chuck them in a large bowl with the red wine.
- Cover bowl with a tea towel and leave for 48 hours, just stir each time you come in to the kitchen.
- Pour the currants and wine into a jelly bag/cheesecloth in sieve and leave to drain overnight.
- Squish out the juice. Really messy so wear rubber gloves. You will look like you have butchered a pig when you do this, definately one to scare the neighbours!
- Pour into a large pot and add the sugar. Warm gently to dissolve the sugar, do not boil. Keep to a simmer for about an hour till you see it thicken a bit and get a syrup like look.
- Now add the vodka and stir well.
- Leave to cool and pour into sterilised bottles.
- Set aside for a couple of weeks to mature.