Crème de Cassis Blackcurrant Liqueur

Crème de Cassis is the quintessential French blackcurrant liqueur, prized for its deep ruby color and thick, sweet consistency. While it is a staple in bars for crafting the classic Kir and Kir Royale, making it at home allows the natural brightness of fresh berries to shine through without the artificial aftertaste of some commercial versions. This rich liqueur is as beautiful to look at as it is delicious to taste, capturing the intense essence of summer fruit in every drop.

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The secret to a great Crème de Cassis lies in the maceration period. By allowing the fruit to sit in alcohol for a full week, the spirit extracts the deep pigments and aromatic oils from the blackcurrant skins. This slow infusion creates a velvety texture and a complex flavor profile that balances the natural tartness of the currants with the sweetness of the sugar.

Ingredients

• Blackcurrants: 500 g fresh blackcurrants (cleaned, stems removed)
• Sugar: 500 g granulated sugar
• Alcohol: 700 ml vodka (or neutral spirit, 40% ABV minimum)
• Optional: 1 vanilla bean (split lengthwise)

Instructions

Step 1

In a large, sterilized glass jar, combine the blackcurrants and sugar. Gently crush the berries with a potato masher or wooden spoon to release their juices.

Step 2

Add the vodka and, if using, the split vanilla bean.

Step 3

Stir well, seal the jar tightly, and store in a cool, dark place.

Step 4

Shake or stir the jar every day for 7 days to help dissolve the sugar and infuse the flavors.

Step 5

After 7 days, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing the solids to extract as much liquid as possible.

Step 6

Filter again if a clearer liqueur is desired, then pour into sterilized bottles and seal.

Step 7

Store in a cool, dark place. The liqueur is ready to use immediately but improves with age.

Zusatztipps für die Zubereitung

To ensure success, use a large glass jar with a tight-fitting lid and ensure all equipment is properly sterilized. A potato masher is the perfect tool for releasing the berry juices, and a funnel is essential for transferring the finished liqueur into narrow-necked sterilized bottles without making a mess.

Varianten und Anpassungen

For those who enjoy a more decadent liqueur, try substituting the vodka with brandy to add layers of oak and caramel. If you have a particularly sweet tooth, you can increase the sugar by 50–100 g. The vanilla bean is entirely optional but provides a lovely aromatic depth to the finished spirit.

Serviervorschläge

This versatile liqueur is most famous for the Kir (mixed with dry white wine) and the Kir Royale (mixed with Champagne or sparkling wine). Beyond cocktails, Crème de Cassis can be enjoyed neat over ice or used as a gourmet topping for desserts like vanilla bean ice cream or lemon tart.

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Whether you are sipping a Kir Royale on a sunny terrace or drizzling this ruby syrup over a fresh dessert, homemade Crème de Cassis brings a taste of French elegance to your home. With just a week of patience and a few simple steps, you can enjoy a liqueur that is truly superior in flavor and quality. Santé!

Recipe FAQs

→ How long does Crème de Cassis keep?

When stored properly in a cool, dark place, your homemade Crème de Cassis will keep for up to one year. The flavor actually improves with age, so don't hesitate to make a batch and let it mellow.

→ Can I use frozen blackcurrants?

Yes, frozen blackcurrants work perfectly fine. Thaw them completely before using and drain any excess liquid. The freezing process actually helps break down cell walls, potentially releasing more juice during maceration.

→ What's the difference between Crème de Cassis and regular blackcurrant liqueur?

Crème de Cassis specifically refers to the traditional French style from Dijon, made with blackcurrants and having a higher sugar content. The term 'crème' indicates sweetness rather than dairy content.

→ Can I substitute the alcohol base?

Vodka is preferred for its neutral flavor, but you can use brandy for a richer, more complex taste. Avoid using spirits with strong flavors that might overpower the delicate blackcurrant notes.

→ Do I need to sterilize the bottles?

Yes, sterilization is crucial for preventing bacterial growth and ensuring your liqueur stays fresh. Wash bottles thoroughly with hot soapy water, then run through a dishwasher or pour boiling water inside before air drying completely.

→ How can I make it sweeter?

Increase the sugar by 50–100 grams during the initial maceration. You can also add a simple syrup after straining if you find the finished product needs more sweetness. Taste and adjust gradually.