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Cooking

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Crème de Cassis – Blackcurrant Liqueur

·
2 servings

  1. Mash and strain the blackcurrants

    Wash the blackcurrants, mash them, then cover with wine. Leave to rest in a cool place for 24 hours. Then strain the mixture. To strain it, I used nylon stockings – I cut off one leg and fastened it over a sieve just to be safe. Let the mixture drip through, then gently squeeze out the rest.

  2. Add sugar and spirits per litre

    Measure the strained liquid, then weigh out sugar according to the amount you have – I had 1 litre. Pour into a tall pot and bring the liquid and sugar to a boil together. Once cooled, stir in the vodka and rum, then pour into bottles.

  3. You're done!

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