Creme De Cassis Currant Liqueur Receita

Craft your own exquisite Creme de Cassis liqueur, far surpassing store-bought versions! This luxurious currant syrup is the star ingredient in classic French cocktails like Kir, Kir Royale, and Communard. But its versatility doesn't stop there – enjoy it as a sophisticated aperitif, a decadent ice cream topping, or a magical syrup for your favorite desserts. While it requires a 4-6 month aging process (not included in prep time), the minimal effort yields incredible results. Impress your friends and family with this homemade treasure!

Preparo 60 min

Cozimento 120 min

Calorias 176.8 kcal

Proteína 2g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Creme De Cassis Currant Liqueur

2 quarts fresh black currants, stemmed and washed
Eau De Vie
2 quarts granulated sugar (adjust based on the amount of juice obtained after straining)

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Como fazer Creme De Cassis Currant Liqueur

Prepare your equipment: Gather two (2-quart) sterilized mason jars.
**Phase One: Maceration:** Gently remove currants from their stems and thoroughly wash them.
Pack the currants into the two mason jars, filling them about three-quarters full.
Carefully pour high-quality eau de vie or vodka over the currants until the jars are nearly full, leaving about ½ inch of headspace.
Securely seal the jars with lids and store them in a cool, dark place for 4-6 months.
**Phase Two: Infusion & Finishing:** In early December (or after 4-6 months), carefully pour the contents of the two jars into a large saucepan.
Bring the mixture to a rolling boil over medium heat.
Remove from heat and carefully strain the mixture through a fine-mesh sieve or cheesecloth-lined strainer, pressing gently to extract as much juice as possible.
Measure the total amount of juice collected.
For every quart of juice, add 1 quart of granulated sugar and 1 cup of high-quality eau de vie or vodka.
Return the mixture to the saucepan and bring it to a boil over medium heat.
Reduce heat to low and simmer gently until the sugar has completely dissolved and the mixture reaches a syrupy consistency (about 10-15 minutes). Stir occasionally to prevent burning.
Remove from heat and let the mixture cool slightly.
While the mixture is still warm, pour it into sterilized bottles or jars.
Seal the bottles tightly and allow the liqueur to age for at least a month before serving for optimal flavor development. Store in a cool, dark place.