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

Product Information

Step 2 Re-seal and leave in a cool, dark place for at least a week (up to a month), shaking the bottle every few days until the sugar dissolves. Whether I use fresh or frozen (defrosted) berries does not seem to make a difference, even if they have been in the freezer for a couple of years. (We keep them in zippered bags). Duplais, Pierre; Duplais, Pierre Jr. (1871). A Treatise on the Manufacture and Distillation of Alcoholic Liquors. Philadelphia: H. C. Baird. p.518. 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]

Homemade spiced blackcurrant vodka liqueur - Larder Love Homemade spiced blackcurrant vodka liqueur - Larder Love

Top up the jar with any alcohol you have in the cupboard, ie Brandy, Whisky, Gin, Vodka, White rum etc etc. (I have used mead (given to us) Ouzo (from Greece) even Sherry if I had nothing else!!!).

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While most recipes will have you add nearly equal parts fruit and sugar, I think that’s a bit over the top. This cassis recipe is plenty sweet but still allows you to taste the fruit.

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

I’ve always sterilised mine in hot soapy water then they go in the Aga oven for half an hour. I always remove the rubber rings first of course. It wouldn’t make any difference to this liqueur if you put it into a warm jar to start with. 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

Marianski, Stanley; Marianski, Adam (September 2012). Home Production of Vodkas, Infusions & Liqueurs. Bookmagic LLC. p.265. ISBN 978-0-9836973-4-3. 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. Hey Steve, thanks for your lovely message all the way from sunny Tassy! I do hope you’re all safe over there :) If they are recently frozen I wouldn’t imagine it would make a difference Erica. If they’d been in the freezer long enough to get frosty, I would defrost and drain before using so as not to dilute the preserving nature of the alcohol.

Blackcurrant Liqueur Recipe - allotment-garden.org Blackcurrant Liqueur Recipe - allotment-garden.org

Second, you will want to use a relatively mild vodka. A vodka with a higher proof (or alcohol content) will be too strong for this drink. Hello, the recipe at the top talk about using white wine while the actually recipe says red. Can you use either? I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations: While crème de cassis is a specialty of Burgundy, it is also made in Anjou, [3] England, [4] Luxembourg, Alberta, Quebec, Vermont and Tasmania. [5]The lady doing the distilling is very good, and all is charcoal filtered. I prune her trees and and do the grafting,she supplies the hooch. There are no limits when you have talent in the neighbourhood. It’s so lovely to think people out there are tasting my recipes and that they bring them joy, that’s what it’s all about :) I’ve never even thought to use it as a cough medicine, I will certainly be given it a go the next time I get a cough :)

Easy Homemade Cassis: a Delicious Blackcurrant Liqueur

Use some of your home grown fruit to make your own supply of fruit drinks, both soft and alcoholic. There are a few things to keep in mind when mixing vodka with squash. First, you will want to use a sweeter squash, such as pumpkin, sweet potato, or butternut. You can also use apple or pear squash. And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer. 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.That sounds odd, haven’t had that one before. Scoop the crud off top of jars. Leave another day and see if this happens again. If using frozen berries, I do not rinse them off – if they were not washed before, there is little or no ice. Nearly 16million litres (4.2million US gallons) of crème de cassis are produced annually in France. [7] It is consumed mostly in France but is also exported. Vodka is always my first choice, but I've also made the liqueur with brandy or with German Korn, which is a clear, very strong spirit made of grains. I wondered whether I could use something other than vodka and searched the internet. Plenty suggested gin but I knew what I wanted as soon as I found your artcle. Brandy sounds so much more inviting than vodka or gin. I’m going to make a few Lts using a good quality brandy and see how much of a difference it makes.