Crème de Cassis Blackcurrant Liqueur (Printer-friendly)

A rich, sweet French blackcurrant liqueur crafted with fresh berries, sugar, and neutral spirits. Ideal for classic cocktails and desserts.

# Required Ingredients:

→ Blackcurrants

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

→ Sugar

02 - 2 cups granulated sugar

→ Alcohol

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

→ Optional

04 - 1 vanilla bean, split lengthwise

# How-To Steps:

01 - In a large sterilized glass jar, combine blackcurrants and sugar. Gently crush the berries with a potato masher or wooden spoon to release their juices.
02 - Pour vodka into the jar and add the split vanilla bean if using.
03 - Stir well, seal the jar tightly, and store in a cool, dark place.
04 - Shake or stir the jar daily for 7 days to dissolve the sugar and infuse the flavors.
05 - After 7 days, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing the solids to extract maximum liquid.
06 - Filter again if a clearer liqueur is desired, then pour into sterilized bottles and seal.
07 - Store in a cool, dark place. The liqueur is ready to use immediately but improves with age.

# Expert Suggestions:

01 -
  • You'll have a sophisticated homemade liqueur that costs a fraction of what you'd pay in stores, with a depth of flavor that bottled versions can only dream about.
  • It becomes a conversation starter and an impressive gift that shows you actually made something elegant in your own kitchen.
  • The whole process is incredibly forgiving and feels more like a fun experiment than serious cooking, plus your kitchen will smell amazing for a week.
02 -
  • Sterilization is genuinely important here—use boiling water or a dishwasher hot cycle on your jars and bottles, because you're making something that will sit for months and any hidden bacteria will throw everything off.
  • Don't skip the daily shaking, even though it feels tedious; those seven days of agitation are what actually dissolve the sugar and coax out all the delicate flavors that make this special.
03 -
  • If you want a sweeter liqueur, add an extra 50 to 100 grams of sugar, or if you prefer it less sweet, reduce by 50 grams—taste a small sample after a few days and adjust if needed before the full seven days are finished.
  • Brandy instead of vodka creates a richer, warmer liqueur that feels more luxurious and pairs beautifully with desserts or sipping on winter evenings.
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