British Cassis, (Blackcurrant liqueur) by White Heron, 15% abv , 50 cl,WHBCASS50

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At this point you can move the jar to somewhere dark and cool. Over teh next few weeks the alcohol will extract all the colour, flavour and scent from the fruit. One book I read said it takes 4 years to mature – they were right! So, make a LOT. This way, if impatient, you can taste it along the way and have a chance of having some left after 4 years. Or just make it every year! Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix. The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. [ clarification needed] Origin and production [ edit ]

Top 10 blackcurrant recipes | BBC Good Food Top 10 blackcurrant recipes | BBC Good Food

There are a few things to keep in mind when mixing vodka with squash. First, you will want to use a sweeter squash, such as pumpkin, sweet potato, or butternut. You can also use apple or pear squash. They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries. I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve. In 2015, the new protected geographical indication (PGI) "Crème de Cassis de Bourgogne" was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne. If the berries come specifically from Dijon, the capital of Burgundy, the label may say "Crème de Cassis de Dijon" instead. [ citation needed] Sales [ edit ] Nearly 16million litres (4.2million US gallons) of crème de cassis are produced annually in France. [7] It is consumed mostly in France but is also exported.Marianski, Stanley; Marianski, Adam (September 2012). Home Production of Vodkas, Infusions & Liqueurs. Bookmagic LLC. p.265. ISBN 978-0-9836973-4-3. Crème de Cassis d'Anjou at giffard.com". Archived from the original on 6 October 2011 . Retrieved 3 July 2011.

Black Currant Liqueur, The Recipe To Make It At Home Black Currant Liqueur, The Recipe To Make It At Home

Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. Storage Finally, you will want to mix the vodka and squash together in a ratio of about 2:1. So, for every two ounces of vodka, you will want to use one ounce of squash. If it is good, strain through muslin and funnel it into a bottle. Label (I put start date & bottle date on). Following the preparation, we will see you shortly. You get just under a liter and a half. Here I propose a classic alcohol-based recipe, with two resting phases of at least a month and a half each. Ingredients For 2 Bottles Of About 700 ml Yes, you can mix vodka with squash. This is a popular drink combination in many parts of the world.When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging. DO NOT discard the skins – as mentioned by others, they are awesome on and in ice cream. You can also use them instead of berries in cooking . For a savoury dish, I use them with pork chops. For storage, just put them in a really clean jar – with all the sugar and alcohol still left on them, they do not need refrigeration (at least in south-eastern Pennsylvania, where it gets rather warm). Top up the jar with any alcohol you have in the cupboard, ie Brandy, Whisky, Gin, Vodka, White rum etc etc. (I have used mead (given to us) Ouzo (from Greece) even Sherry if I had nothing else!!!). Wines & Ports, Hartzview Vineyard, Tasmania". Archived from the original on 26 September 2013 . Retrieved 21 September 2013. You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar.

Homemade Blackcurrant Liqueur (Cassis) - Practical Self Reliance

After maceration, prepare the syrup with water and sugar, in which, if you want, you can add lemon peels. When the sugar is dissolved, turn it off and let it cool completely before adding it to the alcohol. Mixing the liquids while the syrup is still warm could cause the color to become cloudy, although this does not affect the flavor. Filter To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste. Duplais, Pierre; Duplais, Pierre Jr. (1871). A Treatise on the Manufacture and Distillation of Alcoholic Liquors. Philadelphia: H. C. Baird. p.518.

After the maceration time, prepare the syrup: pour the sugar and water into a saucepan, add the lemon zest and heat without boiling. When the sugar is dissolved, turn it off, cool it, pour the liquid into the bowl with the currants, and mix. It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not!

Blackcurrant Liqueur Cocktail - Easy Cocktail Ideas Blackcurrant Liqueur Cocktail - Easy Cocktail Ideas

I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations:Traditionally cassis is made with brandy, but you could make an equally delicious liqueur by swapping the brandy with vodka. The modern version of the beverage first appeared in 1841, when it displaced " ratafia de cassis", which had been produced in prior centuries.