Crème De Cassis Recipe

Prepare fruit

Rinse the blackcurrants thoroughly in cold water and remove any stems, leaves, or soft/blemished berries. Drain well and pat dry with a clean towel.

Crush berries

Place the cleaned blackcurrants in a large nonreactive bowl or jar. Lightly crush the berries with a potato masher or the back of a spoon to burst skins and release juice — you do not need to purée them completely.

Add spirit

Pour 750 ml of vodka (or neutral grain spirit 40–50% ABV) over the crushed berries, ensuring the fruit is fully submerged. Stir briefly to mix.

Macerate

Cover the container with a lid or airtight film and let the mixture macerate at cool room temperature (18–22°C) or in a cool place for 4–6 weeks. Shake or gently stir the jar every 2–3 days to help extraction. The liquid will turn deep purple/black as flavors and color are extracted.

Strain

After maceration, strain the mixture through a fine-mesh sieve lined with cheesecloth or a double layer of muslin into a clean bowl. Press the solids gently with the back of a spoon to extract as much liquid as possible, but avoid forcing through too much pulp which can cloud the cordial.

Clarify (optional)

For a clearer liqueur, let the strained infusion stand in the refrigerator for 24–48 hours so any remaining sediment settles, then decant the clear liquid off the top or filter through coffee filter or fine paper.

Make syrup

Combine 800 g granulated sugar and 800 ml water in a heavy-bottomed saucepan. Heat gently over medium-low heat, stirring frequently until sugar is fully dissolved and the syrup is clear. Do not boil vigorously; you only need a gentle simmer to dissolve sugar. Remove from heat and cool to room temperature.

Cool

Allow the syrup to cool completely (30–60 minutes) before combining with the spirit infusion to avoid evaporating alcohol or altering flavor.

Combine infusion and syrup

In a large clean bowl or jug, slowly add the cooled syrup to the strained blackcurrant infusion, tasting as you go. Add the 30 ml fresh lemon juice to brighten the flavor and help balance the sweetness. The typical ratio here will yield a richly flavored, sweet Crème de Cassis; you can adjust sweetness by adding up to 50 ml additional vodka (or neutral spirit) if the liqueur tastes too sweet or too low in alcohol, or add more syrup (in small increments) if you prefer sweeter.

Rest and meld

Once combined, transfer the liqueur to a clean, airtight container or jar and let it rest for at least 1–2 weeks in a cool, dark place so flavors marry. Shake gently every few days.

Final clarification and bottle

If any sediment forms, decant through a fine filter (coffee filter or fine muslin). Using sterilized bottles, funnel the Crème de Cassis into bottles leaving 1–2 cm headspace, seal tightly, and label with date and alcohol content if desired.

Storage

Store bottles in a cool, dark place. Crème de Cassis will keep for at least 1 year unopened; once opened, consume within 6–12 months for best flavor. Shake gently before use if any slight settling occurs.