Save Crème de Cassis is a legendary French blackcurrant liqueur, prized for its deep, dark purple hue and intense sweetness. Traditionally originating from the Burgundy region, this velvety spirit is the cornerstone of elegant aperitifs and decadent desserts, offering a concentrated burst of fruit flavor in every drop.
Save Crafting this liqueur at home is a simple yet rewarding process that transforms fresh blackcurrants and spirits into a sophisticated elixir. While it requires a week of patience for maceration, the resulting depth of flavor is vastly superior to many store-bought alternatives.
Ingredients
- 500 g fresh blackcurrants (cleaned, stems removed)
- 500 g granulated sugar
- 700 ml vodka (or neutral spirit, 40% ABV minimum)
- 1 vanilla bean (split lengthwise, optional)
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
For the clearest possible liqueur, use a coffee filter or multiple layers of cheesecloth for the final filtration. Ensure all containers are thoroughly sterilized before use to maintain a shelf life of up to 1 year.
Varianten und Anpassungen
For a richer, more complex flavor profile, you can substitute the vodka with brandy. If you prefer a more syrupy and sweet liqueur, feel free to increase the sugar by 50–100 g during the initial mixing phase.
Serviervorschläge
Enjoy your homemade Crème de Cassis over ice, or mix it with dry white wine to create a classic Kir. For a more celebratory touch, add a splash to a glass of Champagne for a Kir Royale. It also serves as a vibrant topping for vanilla ice cream or a flavorful addition to fruit-based desserts.
Save With its striking color and intense fruit essence, this homemade Crème de Cassis brings a touch of French elegance to any occasion. Whether gifted in a beautiful bottle or kept for your private collection, it is a testament to the art of fruit infusion.
Recipe FAQs
- → What is Crème de Cassis used for?
This French blackcurrant liqueur is traditionally used in Kir cocktails mixed with white wine, or Kir Royale with Champagne. It also pairs beautifully with sparkling water, adds depth to fruit desserts, and can be drizzled over ice cream or panna cotta for a fruity finish.
- → How long does homemade Crème de Cassis keep?
Properly stored in sterilized bottles and kept in a cool, dark place, this liqueur maintains quality for up to one year. The high alcohol content acts as a natural preservative, while the flavor continues to develop and mellow over time.
- → Can I use frozen blackcurrants?
Frozen blackcurrants work excellently and often release juice more readily than fresh. Thaw completely before using, and include any juices that accumulate during thawing. The flavor remains comparable to fresh berries.
- → What alcohol works best for this liqueur?
Vodka provides a clean, neutral base that lets blackcurrant flavors shine. For added complexity, brandy or eau-de-vie creates a richer, warmer profile. Choose a quality spirit with at least 40% ABV to ensure proper preservation and extraction.
- → How can I make the liqueur sweeter?
Increase sugar by 50–100g during preparation for a sweeter result. Alternatively, after straining, taste the finished liqueur and dissolve additional sugar in a small amount of warm liquid before stirring back in. The sweetness can be adjusted to your preference.