Creme de Cassis – Homemade Blackcurrant Liqueur
· 2 servings
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.
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.