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

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Crème de Cassis d'Anjou at giffard.com". Archived from the original on 6 October 2011 . Retrieved 3 July 2011. At this point you can move the jar to somewhere dark and cool. Over teh next few weeks the alcohol will extract all the colour, flavour and scent from the fruit.

Blackcurrant Liqueur - Good Housekeeping

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] The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. [ clarification needed] Origin and production [ edit ] One book I read said it takes 4 years to mature – they were right! So, make a LOT. This way, if impatient, you can taste it along the way and have a chance of having some left after 4 years. Or just make it every year! If using frozen berries, I do not rinse them off – if they were not washed before, there is little or no ice. 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).

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. Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix. DO NOT discard the skins – as mentioned by others, they are awesome on and in ice cream. You can also use them instead of berries in cooking . For a savoury dish, I use them with pork chops. For storage, just put them in a really clean jar – with all the sugar and alcohol still left on them, they do not need refrigeration (at least in south-eastern Pennsylvania, where it gets rather warm). Marianski, Stanley; Marianski, Adam (September 2012). Home Production of Vodkas, Infusions & Liqueurs. Bookmagic LLC. p.265. ISBN 978-0-9836973-4-3. Following the preparation, we will see you shortly. You get just under a liter and a half. Here I propose a classic alcohol-based recipe, with two resting phases of at least a month and a half each. Ingredients For 2 Bottles Of About 700 ml

Finest British Cassis Blackcurrant Liqueur - Perfect for Finest British Cassis Blackcurrant Liqueur - Perfect for

They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries. Finally, you will want to mix the vodka and squash together in a ratio of about 2:1. So, for every two ounces of vodka, you will want to use one ounce of squash. If you come to this recipe too late in the season, please do bookmark or pin the recipe for next year. I promise it’ll be worth the wait ;)The modern version of the beverage first appeared in 1841, when it displaced " ratafia de cassis", which had been produced in prior centuries.

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

After maceration, prepare the syrup with water and sugar, in which, if you want, you can add lemon peels. When the sugar is dissolved, turn it off and let it cool completely before adding it to the alcohol. Mixing the liquids while the syrup is still warm could cause the color to become cloudy, although this does not affect the flavor. Filter And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer. NOW TASTE . If it needs more sugar spoon more in and shake every now and then and after a few more weeks try it again . You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar. In 2015, the new protected geographical indication (PGI) "Crème de Cassis de Bourgogne" was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne. If the berries come specifically from Dijon, the capital of Burgundy, the label may say "Crème de Cassis de Dijon" instead. [ citation needed] Sales [ edit ]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] Duplais, Pierre; Duplais, Pierre Jr. (1871). A Treatise on the Manufacture and Distillation of Alcoholic Liquors. Philadelphia: H. C. Baird. p.518. When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging. Yes, you can mix vodka with squash. This is a popular drink combination in many parts of the world.