Friday Lush: Creme de Cassis
August 30, 2013
Posted in Friday Lush
I am powerless against a Kir Royale; sparkling wine topped with blackcurrant liqueur. It shouts of celebration, gatherings and friends gathered around. A Christmas, birthday, New Year kind of affair.
My children brought home a large punnet of blackcurrants last week from a trip to a pick-your-own farm with their grandparents and my first thought was: cassis. I felt a bit bad using all their hard labour picked fruit to make something they couldn’t have so I compromised and saved half for a pie. What a sparkling example of a good mother I am.
Cassis was traditionally a French speciality but it’s produced here in the UK too. Blackcurrant season runs between July and August so now’s the time to get picking and bottling. I used gin to make mine, because I love gin and I would put gin in anything I could get away with, but vodka is a traditional base as is brandy. I made this using a recipe from the ever faithful Good Housekeeping Preserves by Joanna Farrow.
This is no quick recipe as a bottle started now will not be ready to add the sugar until next January and then it needs to mature for a further six months. Good things come to those who wait though.
|Prep time||20 minutes|
|From book||Good Housekeeping Preserves by Joanna Farrow|
What you will need
- 500g blackcurrants (washed and with any stalks removed)
- 600ml gin, vodka or brandy
|Step 1||Crush the blackcurrants with a potato masher in a sterilized jar, I used a clip top Parfait jar but any kind of Kilner / Mason jar is good|
|Step 2||Pour in the alcohol. Leave in a dark place for 2 months|
|Step 3||Strain the liquid and add 175g / 6oz sugar to each 600ml of liquid|
|Step 4||Pour into a jug and cover. Leave for 2 days, stirring every once in a while to make sure the sugar is dissolved.|
|Step 5||Strain through muslin. Bottle and then store for around 6 months to mature before adding to sparkling wine for Kir Royale or poured over ice cream. It's worth the wait my friends|