Crème de cassis

Crème de cassis
  • Serves icon Makes 1.3 litres
  • Time icon Hands-on 20 min, plus 2 hours simmering 2 days resting

Fancy making your own crème de cassis? Here’s the recipe. Serve this sweet blackcurrant liqueur alone, or topped up with chilled white wine.

Browse more homemade booze recipes.

Ingredients

  • 500g blackcurrants
  • 500ml fruity red wine
  • 750g golden caster sugar
  • 350-400ml eau de vie or brandy

Method

  1. Crush the blackcurrants in a bowl with the back of a fork. Stir in the red wine, crushing the fruit again. Cover and leave at room temperature for 24 hours, then strain through a muslin-lined sieve into a pan.
  2. Stir in the caster sugar and heat gently until dissolved. Bring up to a tremble of a simmer and cook for 2 hours until reduced to 900ml syrup. Cool, then stir in the eau de vie or brandy.
  3. Pour into sterilised bottles and seal. Leave for 2 days before using. Use within 1 year.

delicious. tips

  1. Serve with chilled spakrling or still white wine. You could also serve it as a cordial with sparkling water and ice.

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