Got an allotment? Grow blackcurrants? Then you need this homemade blackcurrant Cassis recipe. End of story :)
Ohhhh boy. I’m not one to get overly excited about boozy things (apart from maybe these Mojito ice lollies), but this delectable syrup is a bottle of pure sunshiney summer. At first sip you get the scent of fresh blackcurrants, quickly followed by a nice warm glow before tailing off with the sweet childhood taste of Ribena. Weird and wonderful all at the same time!
Blackcurrants aren’t the most exciting of my summer fruity harvests. They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries and whilst they always go well in a crumble or pie, I’ve never found a recipe that I look forward to making all year long.
There’s a strong possibility that has now all changed. This afternoon I have plans to use a dash of my freshly brewed cassis in a Kir Royal cocktail (recipe no doubt coming soon!). I love the idea of pulling out a cute little hip flask of it when sat around the camp fire with friends. But I am most excited about bringing a bottle of this homemade blackcurrant cassis out at Christmas, when the long warm days are all but a distant memory. I imagine it’ll be like sipping summer in the depths of winter!
Now, I got this liqueur started right at the start of blackcurrant season here in Cornwall. The season is pretty much at an end here, so if you have a bush or two that you’ve ignored all summer hopefully you’ll be able to rustle up enough berries to make a batch. If not, and you can’t find any at your local farm shop then please do bookmark or pin this recipe for next year. I promise it’ll be worth the wait ;)
- 500 g of blackcurrants
- 170 g sugar
- 500 ml brandy. I used a cheap brandy and it tastes fabulous. If I ever pluck up the nerve I may try with a decent brandy just to gauge the difference.
Pick through the blackcurrants, removing stems leaves and bugs. Wash if necessary and dry on a clean tea towel.
Pop the currants into a large glass jar or wide mouthed bottle and crush gently with the back of a large spoon.
Add in the sugar and brandy and stir well. Stand the glass jar on a sunny windowsill and give it a stir every few days. It'll take about a week for the sugar to fully dissolve.
After 1-4 months, strain the fruit out through a sieve (and a piece of muslin if you want a perfectly clear cassis). Do not squash the berries but allow them to slowly drip through the sieve. Keep the berries to use in an (adult only!) dessert. Yum!
Bottle up the cassis and enjoy.