Ingredients:

  • 2 lbs (1 kg) Blackcurrants (Fresh or frozen)
  • 750 ml Neutral Grain Spirit (Vodka, minimum 40% ABV)
  • 4 cups (800 g) Granulated Sugar (Caster Sugar)
  • 1 2/3 cups (400 ml) Filtered Water

Instructions:

  1. Thoroughly wash and sterilise the large glass jar and lid (minimum 2 Litre capacity). This is critical for safe preservation.
  2. Place the blackcurrants into the sterilised jar. Pour the entire bottle of vodka over the fruit, ensuring all berries are fully submerged.
  3. Use a wooden spoon or potato masher to gently crush about half of the blackcurrants. This aids in quickly releasing maximum flavour.
  4. Seal the jar tightly. Store in a cool, dark place (like a pantry). For the first two weeks, gently shake the jar once every few days. After that, let it rest undisturbed for the remaining time (minimum 4 weeks total, 6 weeks is ideal).
  5. To make the syrup: Combine the filtered water and sugar in a medium saucepan. Heat gently over medium heat, stirring consistently until the sugar is completely dissolved and the liquid is perfectly clear. Do not boil rapidly.
  6. Remove the simple syrup from the heat and allow it to cool completely to room temperature.
  7. After the infusion period is complete, place a fine-mesh sieve lined with several layers of clean muslin cloth over a very large clean bowl. Pour the infused liquid and fruit solids through the lined sieve. Allow the liquid to drain naturally.
  8. Gather the edges of the muslin cloth to form a bundle around the spent fruit. Gently squeeze the bundle just once to extract the remaining liqueur without forcing fine sediment into the liquid. Discard the spent fruit solids.
  9. Pour the cooled simple syrup into the strained blackcurrant infusion. Stir thoroughly until fully combined.
  10. Cover the combined liquid and let it rest undisturbed for 24–48 hours for final clarification. Any remaining fine solids will settle at the bottom.
  11. Carefully siphon or gently pour the clear liquid into sterilised bottles, taking care to leave the sediment behind in the mixing bowl. Seal tightly.
  12. For optimal flavour marriage, store the finished Crème de Cassis in a cool, dark place for at least another two weeks before serving.