Creme de Cassis – Homemade Blackcurrant Liqueur

Step-by-step method

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At a glance

You're making a luxurious homemade blackcurrant liqueur that requires just a bit of patience – crushing currants, letting them steep for 24 hours, then straining and combining with wine, sugar, and spirits. The actual cooking is quick (45 minutes), but the total time stretches to nearly 25 hours once you factor in the steeping and cooling time.

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    Crush and strain the currants

    Crush the washed currants and pour the wine over them. Let the mixture rest in a cool place for 24 hours. Then strain it. To strain, I used nylon stockings – I cut off one 'leg' and secured it over a sieve just to be safe. Let the mixture drip through, then gently squeeze out the last of the liquid.

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    Sugar and spirits per 1 litre

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

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Creme de Cassis – Homemade Blackcurrant Liqueur

bohynekuchyne
Active time total 45 min
Prep — Cook 45 min
5 Ingredients
2 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 5 ingredients

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About this recipe

Every year I find myself wondering what on earth to do with all that black currant. My girls just won't eat it, and baking something with it purely for myself isn't really my idea of fun. Then I remembered Hercule Poirot and his beloved creme de cassis. A quick search online turned up a recipe, and before I knew it, the liqueur was born – and it's absolutely delicious!

Gluten-free Lactose-free Vegan Vegetarian Drink

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