quarts):
- approx. 2 kg Black Currant berries (Cassis berries if
possible)
- approx. 1.5 litre of alcohol 45º (d'eau de vie)
- 1 kg of sugar
- 1 glass jar 4 litre (4 quarts) or two 2-liter jars (2 2-quart
jars). Jar should be sterile (clean)
Recipe:
• Strip berries from stems (do not wash the berries!)
• Put the berries into the jar
• Add alcohol until the berries are covered and close jar (the top
should be air-tight)
• Leave the jar in the sun for 6 weeks
• After this filter the juice through some cotton
• For approx. 1.4 l of syrup mix 1 kg of sugar into 400 ml of
water and bring to a boil
• Leave it to boil until the syrup water has become completely
clear and little bubbles are rising to the top
• Let the syrup cool down completely
• Mix the two: 400 ml of syrup to 1 l of cassis juice
• Fill the Crême de Cassis into small bottles and close with a cork
• The Crême de Cassis is ready to be mixed with wine or
champagne after another 2 months
Notes:
If you have syrup left over, mix with lemon juice, bring to a boil and
bottle. This is a marvellous and refreshing syrup drink for children
and adults alike.
Crême de Cassis is typically mixed with white wine or champagne to
make a delicious aperitif, click on Kir Recipe or Kir Royal Recipe.
For tips on making Liquors see How to make Liqueurs, Equipment
Required for Liquors, and Liquors: Top Tips.
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