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. 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.

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

In 1979, Germany attempted to restrict the import based on the alcohol content being too low. The Europe Court of Justice found this to be a breach of trade, in Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein. [6] I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve. 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 ]

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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. 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!!!). Marianski, Stanley; Marianski, Adam (September 2012). Home Production of Vodkas, Infusions & Liqueurs. Bookmagic LLC. p.265. ISBN 978-0-9836973-4-3. While crème de cassis is a specialty of Burgundy, it is also made in Anjou, [3] England, [4] Luxembourg, Alberta, Quebec, Vermont and Tasmania. [5]

Homemade Blackcurrant Liqueur (Cassis) - Practical Self Reliance

If it is good, strain through muslin and funnel it into a bottle. Label (I put start date & bottle date on). If you come to this recipe too late in the season, please do bookmark or pin the recipe for next year. I promise it’ll be worth the wait ;) Duplais, Pierre; Duplais, Pierre Jr. (1871). A Treatise on the Manufacture and Distillation of Alcoholic Liquors. Philadelphia: H. C. Baird. p.518. Let it rest for half a day, stirring occasionally, then proceed with bottling. To do this, use a funnel lined with gauze. Please place it in a cool and dry place, preferably in the dark, for at least 1 month. 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. StorageYou 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. 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. Yes, you can mix vodka with squash. This is a popular drink combination in many parts of the world.

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

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 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 ] 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 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: Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through.

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.