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Easy
Published 1991
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.
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