Crème de Cassis Blackcurrant Liqueur (Printable)

Rich, sweet French blackcurrant liqueur ideal for Kir cocktails or desserts. Made with fresh berries, sugar, and neutral spirits through a week-long maceration.

# Ingredient List:

→ Blackcurrants

01 - 1.1 lbs fresh blackcurrants, cleaned and stems removed

→ Sugar

02 - 2.2 lbs granulated sugar

→ Alcohol

03 - 24 fl oz vodka or neutral spirit, 40% ABV minimum

→ Optional

04 - 1 vanilla bean, split lengthwise

# Steps:

01 - In a large sterilized glass jar, combine blackcurrants and sugar. Gently crush the berries using a potato masher or wooden spoon to release their juices.
02 - Pour in vodka and add split vanilla bean if using.
03 - Stir well, seal the jar tightly, and store in a cool, dark place for maceration.
04 - Shake or stir the jar daily for 7 days to dissolve sugar and develop flavors.
05 - After 7 days, strain the mixture through fine mesh sieve or cheesecloth into a clean bowl, pressing solids to extract maximum liquid.
06 - Filter again for a clearer liqueur if 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 Advice:

01 -
  • You'll have an elegant homemade liqueur that tastes infinitely better than store-bought versions and costs a fraction of the price.
  • It transforms simple blackcurrants into a sophisticated ingredient for cocktails, desserts, or even just sipping over ice on a quiet evening.
  • The seven-day maceration feels less like work and more like a delicious secret unfolding in your pantry.
02 -
  • Sterilization matters more than you might think—use bottles that have been boiled or run through a hot dishwasher cycle, because any stray bacteria will have weeks to grow in an alcohol-sugar environment.
  • If your final liqueur tastes too strong or harsh, it's likely the vodka you chose, so experiment with different neutral spirits until you find one that tastes clean and smooth to you personally.
03 -
  • If you find your finished liqueur is too sweet, thin it slightly with a bit more vodka—this is your creation, so adjust it to match your personal taste.
  • Keep an extra jar going in the off-season by freezing fresh blackcurrants when they're available, so you can make a second batch while the first is aging.
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