Orlando Murrin

Liqueur de cassis

Preparation info
  • Makes

    2-3 litres

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

This home-made liqueur has a beautiful ruby-raspberry colour and a slightly viscous consistency, and is stronger than most shop-bought cassis. With wine or champagne, as a kir or kir royale, it makes an elegant aperitif.

Ingredients

  • 1 kg blackcurrants
  • 1 litre good quality red wine
  • about 1.5

Method

Wash the fruit and pick it over, removing as many of the stems as you have the patience for. (The fruits on the Manoir blackcurrant bushes ripen in succession, which means that we can just about keep up with the arduous job of picking them, which is during our peak season for guests. You can freeze the currants at this point, and make the cassis when you have time.) Dry in a colander, then put