Ingredients for Black Currant Liqueur Liqueur De Cassis
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How to Make Black Currant Liqueur Liqueur De Cassis
- Gently wash 2 pounds of blackcurrants, leaving the stems and leaves attached. Place them in a large, wide-mouthed glass jar or a clean stoneware bottle (approximately 2-quart capacity).
- Pour in 1.75 liters (750ml bottle + 1 liter bottle) of high-quality vodka or neutral grain spirit. Securely seal the jar or bottle.
- Macerate in a cool, dark place for at least two months, gently shaking the jar weekly.
- After two months, strain the liquid through a fine-mesh sieve or cheesecloth-lined funnel into a clean bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids.
- In a saucepan, combine 1 cup (200g) of granulated sugar and 1/2 cup (120ml) of water. Heat over medium heat, stirring constantly until the sugar dissolves completely and the mixture comes to a gentle simmer. Do not boil vigorously.
- Remove from heat and let the syrup cool completely to room temperature.
- Slowly pour the cooled sugar syrup into the strained alcohol, stirring gently to combine.
- Bottle the liqueur into sterilized bottles, leaving a small space at the top of each bottle for expansion.
- Cork the bottles tightly and store in a cool, dark place for at least one month before enjoying. The flavor will deepen with age.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
598g
Fat
0g
Carbs
73g
