British Cassis, (Blackcurrant liqueur) by White Heron, 15% abv , 50 cl,WHBCASS50

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Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu Usually this is served as an aperitif before a meal. Traditionally it is served as a Kir, which means you just use the cassis and top up with dry white wine. Be sure to give it a stir at least once a day, and after a week the sugar should all have dissolved.

Homemade Blackcurrant Liqueur (Cassis) - Practical Self Reliance

The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. [ clarification needed] Origin and production [ edit ]To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste. After maceration, prepare the syrup with water and sugar, in which, if you want, you can add lemon peels. When the sugar is dissolved, turn it off and let it cool completely before adding it to the alcohol. Mixing the liquids while the syrup is still warm could cause the color to become cloudy, although this does not affect the flavor. Filter Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. Storage

Top 10 blackcurrant recipes | BBC Good Food Top 10 blackcurrant recipes | BBC Good Food

As with all liqueur making you must ensure that you decant your finished liqueur into sterilised bottles. Read my article on how to sterilise glassware before you start. In 1979, Germany attempted to restrict the import based on the alcohol content being too low. The Europe Court of Justice found this to be a breach of trade, in Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein. [6] After the maceration time, prepare the syrup: pour the sugar and water into a saucepan, add the lemon zest and heat without boiling. When the sugar is dissolved, turn it off, cool it, pour the liquid into the bowl with the currants, and mix. Alcohol and sugar are both strong preservers. Water is the thing that causes things to mould or turn exactly how described. Any ideas? In 2015, the new protected geographical indication (PGI) "Crème de Cassis de Bourgogne" was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne. If the berries come specifically from Dijon, the capital of Burgundy, the label may say "Crème de Cassis de Dijon" instead. [ citation needed] Sales [ edit ]Let it rest for half a day, stirring occasionally, then proceed with bottling. To do this, use a funnel lined with gauze. Please place it in a cool and dry place, preferably in the dark, for at least 1 month. Crème de Cassis d'Anjou at giffard.com". Archived from the original on 6 October 2011 . Retrieved 3 July 2011. Following the preparation, we will see you shortly. You get just under a liter and a half. Here I propose a classic alcohol-based recipe, with two resting phases of at least a month and a half each. Ingredients For 2 Bottles Of About 700 ml Living the real-food dream on a Cornish smallholding. Home-grown veggies, our hens’ eggs, foraged wild foods & local ingredients. From tasty wholesome meals to simple camping recipes, I guarantee a real foodie adventure! Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through.