La Crème de Cassis

Blackcurrant liqueur

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Crème de cassis is also easy to make, for use as an ingredient in a kir or as a flavouring for desserts, especially ice-cream. Our local postmaster’s wife managed to lose for five years some blackcurrants she had set aside macerating in eau-de-vie and the result was sensational.


  • 250 g (½ lb) blackcurrants, and a few leaves
  • 500 ml (16


De-stalk the currants and crush them roughly – with a fork or in a liquidizer. Transfer the pulp to ajar, add the leaves, eau-de-vie and spices, and cover. Leave for at least two months, longer if possible, and exposed to sunlight.

Strain the crushed fruit and liquid through fine muslin into a sterilized bottle. Make a syrup with the sugar and water, allowing it to simmer for a m