Crème de cassis is the inspiration for this fruity liqueur. Use it to make an elegant Gin Kir Cocktail.
- Portion size 125 servings
- Credits : Canadian Living Cookbook: Fall 2009
- 3/4 cups granulated sugar
- 3 cups frozen black currants
- 3 cups frozen fresh black currants
- 1 bottle (750 ml) vodka
- 4 oz brandy
MethodIn saucepan, whisk sugar with 1/4 cup (50 mL) water over medium heat until clear; remove from heat. Stir in black currants; let stand for 5 minutes. Stir in vodka and brandy.
In blender in batches, purée black currant mixture. Divide between 2 sterilized wide-mouthed 4-cup (1 L) jars with tight-fitting lids. Seal and let stand in cool dark place for at least 5 days or for up to 3 months, shaking jars occasionally.
Strain through cheesecloth-lined sieve, gently pressing currants. Pour liqueur into decorative bottles. (Make-ahead: Store in cool, dark place for up to 1 year.)
Nutritional facts Per 1 oz (30 mL) : about
- Sodium 0 mg
- Protein 0 g
- Calories 20.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 6 g
- Iron 2.0
- Vitamin C 24.0