Homemade Cassis: A French Blackcurrant Liqueur Recipe

Ingredients

  • 1 cup of fresh black currants
  • 1 cup of granulated sugar
  • 1 bottle of vodka (750 ml)
  • 1 large clean glass jar with airtight lid
  • 1 mesh strainer
  • 1 large bowl
  • 1 dark glass bottle for storing cassis

Steps and instructions

  1. First, ensure your black currants are clean and free of any debris or bugs.
  2. Place the black currants into the large glass jar.
  3. Next, pour the sugar over the currants.
  4. Then, pour the vodka into the jar, ensuring the currants and sugar are completely covered.
  5. Seal the jar with its airtight lid and shake it vigorously to help dissolve the sugar.
  6. Store the jar in a cool, dark place for at least three months. Shake the jar once every week to help dissolve any remaining sugar and to mix the flavors.
  7. After three months, strain the mixture through a mesh strainer into a large bowl. Discard the currants.
  8. Finally, pour the strained liquid into a dark glass bottle for storage. Your cassis is now ready to use in cocktails, desserts, or as a flavorful addition to sparkling water.

Tools for making

  • Large glass jar - A clean glass jar with an airtight lid to store the cassis mixture.
  • Mesh strainer - Used to strain the cassis mixture and separate the liquid from the currants.
  • Large bowl - To collect the strained cassis liquid.
  • Dark glass bottle - Ideal for storing the finished cassis, as it helps to preserve the flavor and quality.

Recipe variations

  • Use different types of berries, such as raspberries or blueberries, instead of black currants.
  • Experiment with different sweeteners like honey or maple syrup instead of granulated sugar.
  • Add additional flavorings like vanilla extract, cinnamon, or citrus zest to enhance the taste.
  • Try infusing the cassis with herbs or spices such as lavender, thyme, or star anise.
  • Adjust the sweetness level by adding more or less sugar according to personal preference.
  • Create a lighter version by using a lower-proof alcohol like white wine or a combination of vodka and water.
  • For a non-alcoholic version, replace the vodka with grape or cranberry juice.
  • Add a splash of cassis to a glass of champagne or sparkling wine for a refreshing cocktail.
  • Experiment with different storage containers, such as decorative bottles or mason jars, for a personalized touch.

Recipe overview

This recipe is for homemade Cassis, a sweet, dark red liqueur made from black currants. Renowned for its rich, fruity flavor, Cassis is a staple in French cooking and is used in a variety of beverages and desserts. Making Cassis at home is a simple process that requires minimal ingredients, but it does require patience—expect to wait at least three months for the flavors to fully develop. The end result will be a beautifully rich, sweet, and fruity liqueur, perfect for adding depth to your cocktails, drizzling over desserts, or brightening up a glass of sparkling water. Enjoy the process and the delicious outcome!

Common questions

  1. How long does it take to make cassis? - It takes at least three months to make cassis as it requires time for the flavors to infuse and develop.
  2. Can I use frozen black currants? - Yes, you can use frozen black currants if fresh ones are not available. Just make sure they are thawed before using.
  3. Can I adjust the amount of sugar? - Yes, you can adjust the amount of sugar to your taste. However, keep in mind that the sugar not only adds sweetness but also helps preserve the cassis.
  4. What can I use cassis for? - Cassis is a versatile ingredient and can be used in various cocktails, desserts, sauces, and even as a topping for ice cream.
  5. How should I store the cassis? - It is best to store cassis in a dark glass bottle in a cool, dark place. This will help preserve the flavors and prevent any degradation due to light exposure.
  6. Can I substitute another type of alcohol? - While vodka is commonly used, you can experiment with other types of alcohol like brandy or rum to create different flavor profiles.

Serving dishes and utensils

  • Mesh Strainer - Used to strain the cassis mixture after the infusion period.
  • Large Glass Jar - A container for infusing the black currants, sugar, and vodka together.
  • Airtight Lid - Seals the glass jar tightly to prevent air exposure during the infusion process.
  • Large Bowl - Used for straining the cassis mixture after infusing and discarding the currants.
  • Dark Glass Bottle - Ideal for storing the finished cassis to preserve its flavor and quality.

Origin stories

Cassis, the French term for black currant, is the star ingredient in a rich, sweet liqueur that originates from France. The tradition of making cassis liqueur dates back to the 16th century in the Burgundy region. Monks in the Dijon area are said to have been the first to experiment with infusing black currants in brandy. This liqueur was initially used for its medicinal properties, with people believing it could stave off illnesses. Over time, as its delicious flavor became more recognized, it evolved from a health tonic to a beloved component of French cuisine. Today, it's often used in cocktails like the famous Kir and Kir Royale, where a dash of cassis liqueur is added to white wine or champagne. It's a testament to the French knack for turning simple ingredients into something extraordinary, embodying a blend of history, tradition, and culinary innovation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.