French recipes How to Make Cassis
How to Make Cassis PDF Print E-mail
Written by Sara Paston-Williams   
Tuesday, 14 September 2010 12:32

A syrupy blackcurrant drink or flavouring, invented in nineteenth century France. It is most commonly made with brandy or gin, but vodka can also be used. A small  cinnamon stick and a whole clove can be added to the syrup, to give a touch of spice.



450g (1lb) fresh or frozen blackcurrants
450g (1lb) caster sugar
600ml (1 pint) brandy
A few tips of young blackcurrant leaves for extra flavor


Pick over the fruit, discarding leaves and stalks, then wash. Don’t bother to top and tail. Put in a bowl and crush with a wooden spoon, then transfer into a large, sterilised, preserving or screw-top jar, with the sugar, brandy and blackcurrant leaves. Leave on a sunny windowsill for 1 month, stirring the mixture and turning
the jar twice a week.

Line a large funnel or nylon sieve with a double layer of muslin and strain the liqueur into a sterilised, screw-capped bottle. Seal and label. The cassis is now ready to use.

Drink as a liqueur; as a long drink with ice and sparkling, mineral water; or as a Kir with white wine. Cassis is also a good flavouring for sweet dishes and as a pouring sauce over ice cream and meringues. A tablespoon added to stews, casseroles and savoury sauces can really lift a dish.

Last Updated on Monday, 14 June 2010 21:15

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