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

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Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through. Take care of the fruit first. Carefully wash the currants, remove petioles and twigs, and put them to dry on a clean cloth. When they are scorched, then transfer the fruits to an airtight container. Remember that the vase must also be perfectly dry and clean. 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!!!). 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 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.

Blackcurrant recipes | BBC Good Food

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 ] The modern version of the beverage first appeared in 1841, when it displaced " ratafia de cassis", which had been produced in prior centuries. If they are recently frozen I wouldn’t imagine it would make a difference Erica. If they’d been in the freezer long enough to get frosty, I would defrost and drain before using so as not to dilute the preserving nature of the alcohol. And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer.I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve. The lady doing the distilling is very good, and all is charcoal filtered. I prune her trees and and do the grafting,she supplies the hooch. There are no limits when you have talent in the neighbourhood. Use some of your home grown fruit to make your own supply of fruit drinks, both soft and alcoholic. Usually this is served as an aperitif before a meal. Traditionally it is served as a Kir, which means you just use the cassis and top up with dry white wine. 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!

Finest British Cassis Blackcurrant Liqueur - Perfect for Finest British Cassis Blackcurrant Liqueur - Perfect for

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. Traditionally cassis is made with brandy, but you could make an equally delicious liqueur by swapping the brandy with vodka. Whether I use fresh or frozen (defrosted) berries does not seem to make a difference, even if they have been in the freezer for a couple of years. (We keep them in zippered bags). They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries. 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.If using frozen berries, I do not rinse them off – if they were not washed before, there is little or no ice. 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. I wondered whether I could use something other than vodka and searched the internet. Plenty suggested gin but I knew what I wanted as soon as I found your artcle. Brandy sounds so much more inviting than vodka or gin. I’m going to make a few Lts using a good quality brandy and see how much of a difference it makes.

Easy Homemade Cassis: a Delicious Blackcurrant Liqueur

Living the real-food dream on a Cornish smallholding. Home-grown veggies, our hens’ eggs, foraged wild foods & local ingredients. From tasty wholesome meals to simple camping recipes, I guarantee a real foodie adventure! 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. Alcohol and sugar are both strong preservers. Water is the thing that causes things to mould or turn exactly how described. Any ideas?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 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