Crème de Cassis Liqueur (Print Version)

Traditional French blackcurrant liqueur crafted with fresh berries, sugar, and vodka. Ideal for cocktails or desserts.

# Components:

→ Blackcurrants

01 - 1 lb 2 oz fresh blackcurrants, cleaned and stems removed

→ Sugar

02 - 2 1/4 cups granulated sugar

→ Alcohol

03 - 3 cups vodka or neutral spirit (40% ABV minimum)

→ Optional

04 - 1 vanilla bean, split lengthwise

# Preparation Steps:

01 - In a large sterilized glass jar, combine blackcurrants and granulated sugar. Gently crush the berries with a potato masher or wooden spoon to release their juices.
02 - Add vodka and vanilla bean if using. Stir well to combine all ingredients thoroughly.
03 - Seal the jar tightly and store in a cool, dark place away from direct sunlight.
04 - Shake or stir the jar daily for 7 days to facilitate sugar dissolution and flavor infusion.
05 - After 7 days, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing solids firmly to extract maximum liquid.
06 - Filter again through fine cheesecloth if a clearer liqueur is desired. Pour into sterilized bottles and seal tightly.
07 - Store in a cool, dark place. The liqueur is ready to use immediately but improves significantly with age.

# Expert Advice:

01 -
  • You'll have a sophisticated liqueur that tastes like you bought it from a French specialty shop, but costs a fraction of the price.
  • It transforms simple ingredients into something that impresses guests and makes you feel like a proper home alchemist.
  • The whole process teaches you how flavors actually develop, and you get to taste the difference between day three and day seven.
02 -
  • Don't skip the daily shaking—I learned this by being lazy on day three, and that jar needed an extra day to catch up with the others I was making simultaneously.
  • Fresh blackcurrants make all the difference; frozen ones release too much water and dilute the flavors, making your final liqueur taste thin instead of luxurious.
  • Sterilization sounds fussy but is genuinely important because even a tiny bit of mold or bacteria will ruin a week's worth of waiting, so don't cut corners here.
03 -
  • If your blackcurrants are particularly large, halve them before crushing so they infuse more evenly and you get better color extraction.
  • Use filtered water to top up your bottles after straining if the volume seems low—it dilutes slightly but ensures you're filling properly without compromising flavor.
Return