Save to Pinterest My kitchen smelled like a French countryside the first time I made crème de cassis, except I was standing in my cramped apartment with a jar of blackcurrants and vodka on the counter. A friend had brought back a bottle from Lyon and I became obsessed with that deep purple-black color and the way it tasted simultaneously tart and luxuriously sweet. I thought, why not try making it myself? Seven days later, I understood why this liqueur has been a staple in French kitchens for centuries.
I made this for a dinner party on a whim, not realizing I'd only started the maceration three days before guests arrived. My partner laughed when I frantically opened the jar to taste it, hoping somehow it would be ready. It wasn't, but the anticipation became part of the story that night, and when I finally opened that first bottle a week later, sitting alone in the kitchen with just the afternoon light coming through the window, it tasted like patience rewarded.
Ingredients
- Blackcurrants: Use 500 g of fresh, ripe berries cleaned and stemmed, as they're the soul of this liqueur and their tartness balances beautifully with the sugar.
- Granulated Sugar: 500 g dissolves smoothly and creates the perfect sweetness, though I've learned you can adjust this by 50–100 g depending on whether you prefer it brighter or richer.
- Vodka or Neutral Spirit: 700 ml at minimum 40% ABV acts as your preservative and extraction base, extracting every nuance of flavor from the berries.
- Vanilla Bean (optional): One split bean adds a whisper of warmth and complexity that makes people wonder what your secret ingredient is.
Instructions
- Prepare and Crush:
- Pour your cleaned blackcurrants into a large sterilized glass jar and gently crush them with a potato masher or wooden spoon, watching as they release their deep purple juice. You're not aiming for a purée, just enough pressure to break their skins and coax out the flavor.
- Build Your Base:
- Add the vodka and your split vanilla bean if using, then stir everything together so the sugar begins to dissolve and the alcohol mingles with the berry juice. The mixture will look almost alive, settling into that gorgeous aubergine color.
- Seal and Store:
- Seal your jar tightly and find a cool, dark corner of your kitchen or pantry where it can rest undisturbed, away from direct sunlight which would fade the beautiful color.
- Daily Ritual:
- Each day for seven days, give the jar a good shake or stir for a minute or two, helping the sugar fully dissolve and the flavors marry together. This becomes oddly meditative, a small moment you look forward to.
- First Strain:
- After seven days, carefully pour the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing gently on the solids to extract every drop of liquid. This is where patience pays off—don't rush it.
- Optional Clarification:
- If you want crystal-clear liqueur, you can filter it again through cheesecloth, though some beautiful cloudiness doesn't diminish the flavor one bit. Pour into sterilized bottles, seal, and store in that same cool, dark place.
Save to Pinterest There's a moment around day five when you open the cabinet and the smell hits you before you even see the jar—that's when you know it's working. I still remember my sister visiting, opening that cupboard for a glass, and stopping mid-reach to ask what smelled so incredible. That simple moment of recognition made the whole process feel less like following instructions and more like creating something real.
Why This Matters
Homemade crème de cassis tastes fundamentally different from commercial versions because you're extracting flavors at their peak rather than processing them. The blackcurrants stay at their most vibrant, and the sugar doesn't overshadow their natural tartness. There's also something deeply satisfying about serving something you made yourself, knowing exactly what went into it.
How to Serve It
The most classic approach is a Kir—a splash of crème de cassis topped with crisp white wine—which transforms into a Kir Royale when you use Champagne instead. But honestly, a small pour over crushed ice on a summer evening is equally magnificent, letting the complexity of the liqueur shine without any competition. Some people stir it into desserts, drizzle it over vanilla ice cream, or use it as a base for sophisticated cocktails.
Storage and Shelf Life
Keep your finished liqueur in sterilized bottles in a cool, dark place, and it will stay excellent for up to a year, though I've found that bottles improve noticeably after three to four months as the flavors continue settling and mellowing together. The alcohol acts as a natural preservative, so as long as your bottles are properly sealed and stored away from heat and direct light, your crème de cassis will remain vibrant and delicious. One last thought: gift some to friends and keep some for those quiet nights when you want to taste something genuinely special. Make sure your bottles are truly sterilized before filling them to prevent any unwanted fermentation. The deep color will fade slightly over time if exposed to light, which is why that cool, dark place is non-negotiable.
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Making crème de cassis taught me that good things genuinely do take time, and that the anticipation of opening a jar you've been tending for a week is part of the pleasure. Pour yourself a glass and remember that you made something beautiful.
Recipe FAQs
- → How long does Crème de Cassis keep?
When stored properly in sterilized bottles kept in a cool, dark place, your homemade blackcurrant liqueur will maintain its quality for up to one year. The flavor actually improves with age, developing deeper complexity over several months.
- → Can I use frozen blackcurrants instead of fresh?
Yes, frozen berries work perfectly for this preparation. Thaw them completely before crushing and combining with sugar. The freezing process actually helps break down cell walls, potentially releasing more juice during maceration.
- → What's the difference between Crème de Cassis and regular blackcurrant liqueur?
True Crème de Cassis must contain at least 400 grams of blackcurrants per liter of finished liqueur, resulting in its characteristic intense flavor and deep burgundy color. This traditional method produces a sweeter, more fruit-forward profile than standard blackcurrant spirits.
- → Do I need special equipment for the filtering process?
A standard fine mesh sieve works well for the initial straining. For a crystal-clear final product, line your sieve with several layers of cheesecloth or use coffee filters. This second filtering step removes fine sediment but isn't essential if you prefer a more rustic presentation.
- → Can I substitute the vodka with other spirits?
While vodka provides a neutral base that highlights the blackcurrant flavor, brandy creates a richer, more complex profile with warming notes. Avoid heavily flavored spirits like whiskey or rum, which will overpower the delicate berry essence.
- → What cocktails can I make with Crème de Cassis?
The most famous applications are Kir (mixed with white wine) and Kir Royale (combined with Champagne). It also adds depth to sparkling wine cocktails, complements gin in spritzes, and creates delicious variations on martinis when paired with citrus elements.