Crème de Cassis Liqueur (Printable)

Traditional French blackcurrant liqueur crafted with fresh berries, sugar, and vodka. Ideal for cocktails and desserts.

# What You'll Need:

→ Fruit Base

01 - 1.1 lbs fresh blackcurrants, cleaned and stems removed

→ Sweetener

02 - 1.1 lbs granulated sugar

→ Alcohol Base

03 - 23.7 oz vodka or neutral spirit (40% ABV minimum)

→ Optional Enhancements

04 - 1 vanilla bean, split lengthwise

# Directions:

01 - In a large sterilized glass jar, combine blackcurrants and sugar. Use a potato masher or wooden spoon to gently crush berries, releasing their natural juices.
02 - Pour vodka into the jar. If using vanilla bean, add the split pod to the mixture.
03 - Stir thoroughly to dissolve sugar and distribute ingredients evenly. Seal jar tightly.
04 - Store in cool, dark location. Shake or stir jar daily for 7 days to facilitate sugar dissolution and flavor infusion.
05 - After 7 days, strain mixture through fine mesh sieve or cheesecloth into clean bowl. Press solids firmly to extract maximum liquid.
06 - For crystal-clear liqueur, filter liquid a second time. Transfer to sterilized bottles using funnel and seal securely.
07 - Store bottles in cool, dark place. Liqueur is ready immediately but develops enhanced complexity with additional aging time.

# Expert Advice:

01 -
  • You get to control exactly how sweet it goes, no more cloying store bought versions
  • It makes the most thoughtful handmade gift, bottled up with pretty labels
  • The way your kitchen smells during that week of maceration is absolutely intoxicating
02 -
  • The first straining leaves you with cloudy liquid, but a second pass through coffee filters makes it professionally clear
  • Patience during maceration is what separates homemade from just vodka mixed with syrup
03 -
  • Save the leftover blackcurrant solids to fold into muffins or swirl into yogurt
  • A splash of this transforms simple fruit salads into something restaurant worthy
Go back