If you’re growing currants or have access to fresh red or black currants, you can make your own delicious drink with this recipe for cassis.
I love kir (a cocktail made with cassis and white wine) and its cousin kir royale (cassis and champagne). While crème de cassis is traditionally made with black currants, I learned that red currants can also be used.
We’ve been harvesting currants here, and even the ripest berries are intensely, mouth-puckeringly tart.
After scratching my head about how to best utilize the little red berries, I found a recipe for homemade cassis and knew we were in business.
If you grow currants, you might also enjoy our recipe for Red Currant Honey Iced Tea.
This recipe is easy to make, but just know that it has a long time frame of 4 to 6 months while the currants infuse with the vodka.
This is a two-part recipe, and you can easily double this if you have a bounty of fresh currants.
For the infusion:
- 3 to 4 cups ripe currants
- 2 1/2 to 3 cups vodka (enough to cover the currants in the jar)
For the Creme de Cassis:
- 2 cups currant infusion
- 2 cups sugar
- 1 cup vodka
Wash the currants, remove any stems and gently pour them in a one-quart Mason jar. Pour the vodka in the jar, almost to the top.
Seal the jar and put it in a cool, dark place for 4 to 6 months.
To finish the cassis, strain the contents of the jar into a large glass measuring cup and measure the liquid. Pour the liquid into a large, heavy saucepan. For every 2 cups of liquid, add 2 cups of sugar and 1/2 cup of vodka and stir. Bring to a boil and simmer for about ten minutes, or until sugar is dissolved and mixture is syrupy. Pour into a hot, sterilized jar or bottle and seal tightly.
Store in the refrigerator for up to 6 months.