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 . 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. To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste. 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]

Black Currant Liqueur, The Recipe To Make It At Home Black Currant Liqueur, The Recipe To Make It At Home

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!It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not!

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. Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through. Honestly, I haven;t tried it myself but I don’t think that would work (and certainly wouldn’t taste like Ribena). 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). 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 ]

I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations: