Creme de cassis

[roitelet]

Got loads of Blackcurrants I would love to make some Creme de cassis.

Does anyone have a good recipe for it? Ive looked on the internet and am now confused

[Polly Fouracre]

2lbs. blackcurrants
17 fl.oz. brandy
11 oz. white sugar

Put blackcurrants in a large sterilized jar (one with a lid) and crush well with the back of awooden spoon. Put in the brandy (I use Tesco's cheapest) put lid on securely and leave in a cool dark place, shaking the jar well evey now and then for two months.
Strain through a clean jelly bag for a few hours until all dripping stops. Sqeeze the bag really hard to get the last few drops out and filter liquid through a double layer of muslin. Put back in rinsed and dried jar.
Add sugar and seal again. Leave in a cool, dark place for two weeks, again shaking now and then until all the sugar has dissolved and the liquid is clear.
If you think it needs it then filter again and pour into sterilized bottles.
You can drink it straight away but better if you leave it until the blackcurrants are ripe next year.
(This recipe based on Oded Schwartz' recipe)

[roitelet]

Thanks Polly, I will give it a try.

[ohbeary]

Ooooh creme de cassis, try it Polly'sway but being in France look for the strongest+cheapest Eau de Vie you can find, it doesnt matter if it is rough the sugar and blackcurrants and time will mellow it, there are available to you other options.... check out the homebrew sites, some sell "Turbo" yeast and a table top "Reflux Still" with instructions on use, 22 ltrs water+6kg sugar+a couple of bits and bobs and the "still" thingy ( for distilling water and essential oils only ) (according to the customs and excise laws here ) should give you just over a litre of 60% spirit, the eau de vie might be a cheaper option as the still is pricey ( �138ish )

[Two_Sheds]

I had to google eau de vie

I just bought some Creme de Cassis y'day - �3 for an ickle bottle.

[ohbeary]

hmmmm, and its not always good!!, a lot of the cheaper ones are a bit sickly and jammy tasting.