Home-made Creme De Cassis
Over a year ago
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Ingredients
- 450g / 1lb blackcurrants
- 250ml / 10 fl oz red wine (shiraz or merlot)
- 560g / 1lb 4oz sugar
- vodka
Accompaniment
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Method
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1
Soak the blackcurrants in the red wine for 48 hours.
Drain the currants and heat them gently. When hot, mash with a potato-masher until you have a pulp.
Strain the pulp into a bowl through a nylon jelly bag, squeezing out all of the thick, dark juice.
Pour the juice back into the saucepan and add the sugar. Heat gently until the sugar is dissolved. Keep on the lowest heat until the liquid has reduced by a third.
Allow to cool, measure out how much syrup remains and add one part vodka to three parts syrup.
Pour the mix into a clean sterilized bottle and allow to stand for a week before serving.
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