CREME DE CASSIS OR CREME DE MURES
Steps:
- Cut and mash the black-current berries and place them in a bottle filled to the top with the alcohol. Let sit 3 months. (Black currents can be bought in July, so, leave until October). In October put the current and alcohol mix into a large pan and bring to a boil. As soon as it boils, turn it off. Now filter the current alcohol/juice to remove the berry bits. For about every Liter of strained current alcohol/juice you'll add about 3-4 cups of sugar and another cup of eau-de-vie (or vodka). Combine this all in a sauce pan and warm until the sugar dissolves. Then put into jars and let sit. You could drink the creme de cassis (blackcurrent) now...but... the longer it ages the better it gets. For blackberries you crush the berries and put in the eau-de-vie for 24 hours: 1/2 L alcohol per 500 grams of blackberries. Then strain to remove the blackberries, keep them and the alcohol. Take the fruit and now put them in 1/4 L water for 24 hours. Again strain out the fruit. Now mix the blackberry water and the sugar (350 grams of sugar to 1/4 L of blackberry water). Now mix the sugar/blackberry-water and alcohol all together. Filter and put it in bottles. It's ready to drink, though letting it age a bit only makes it better.
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[email protected]Overall, I'm really happy with this crème de cassis recipe. It's easy to make and it tastes great.
joe Boy
[email protected]This crème de cassis is very boozy. I think I'll use less vodka next time.
Ariana Hangman
[email protected]I followed the recipe exactly, but my crème de cassis turned out too thick. I think I'll try using less sugar next time.
MAMUN Miya
[email protected]This crème de cassis is a little too sweet for my taste, but it's still very good.
Haroon charan
[email protected]I love the deep, rich color of this crème de cassis. It's so elegant and sophisticated.
Jessica Lanier
[email protected]This crème de cassis is the perfect balance of sweet and tart. It's also very easy to make.
Mansour Odeibat
[email protected]I've made this crème de cassis several times now and it's always a hit. It's the perfect addition to any cocktail party.
David William
[email protected]This is a great recipe for a classic crème de cassis. It's easy to make and the flavor is delicious.
janag
[email protected]I would definitely recommend this recipe to anyone who loves crème de cassis.
Christian Johnson
[email protected]Overall, I'm really happy with this crème de cassis recipe. It's easy to make and it tastes great.
Pat Ennis
[email protected]This crème de cassis is very boozy. I think I'll use less vodka next time.
K2 Impex tv
[email protected]I followed the recipe exactly, but my crème de cassis turned out too thick. I think I'll try using less sugar next time.
Rihanna Gibson
[email protected]This crème de cassis is a little too sweet for my taste, but it's still very good.
Hashim Zenuni
[email protected]I'm so glad I found this recipe. I've been looking for a good crème de cassis recipe for ages.
Otaru Afeez
[email protected]I love the deep, rich color of this crème de cassis. It's so elegant and sophisticated.
Ra swell
[email protected]This is the best crème de cassis I've ever had! It's so smooth and flavorful. I can't wait to use it in my next cocktail.
Esther Rosas
[email protected]I've never made crème de cassis before, but this recipe was easy to follow and turned out great! The liqueur is smooth and flavorful, and it's perfect for sipping on its own or using in cocktails.
Suman Grg
[email protected]This crème de cassis recipe is a keeper! The flavor is rich and complex, with a perfect balance of sweetness and tartness. I love that it's made with fresh black currants, which gives it a really unique flavor.