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By Bo Friberg

Published 1989

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A European black currant used mainly to make black currant syrup and crème de cassis liqueur. Crème de cassis can be used alone or mixed to make apéritifs such as Kir and Kir Royale. Cassis can be used as a garnish for fruit-flavored ice cream. The name can also refer to a wine produced in Provence.

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