Crème de Cassis Liqueur (Print View)

Create authentic French blackcurrant liqueur using fresh berries, sugar, and vodka. Ideal for cocktails and desserts.

# What You’ll Need:

→ Blackcurrants

01 - 1.1 pounds fresh blackcurrants, cleaned and stems removed

→ Sugar

02 - 1.1 pounds granulated sugar

→ Alcohol

03 - 23.7 ounces vodka or neutral spirit (40% ABV minimum)

→ Optional

04 - 1 vanilla bean, split lengthwise

# How To Make It:

01 - In a large, sterilized glass jar, combine blackcurrants and sugar. Gently crush berries with a potato masher or wooden spoon to release their juices.
02 - Pour vodka into the jar and add split vanilla bean if using. Stir thoroughly to combine ingredients.
03 - Seal jar tightly and store in cool, dark place for 7 days. Shake or stir daily to dissolve sugar and infuse flavors.
04 - After 7 days, strain mixture through fine mesh sieve or cheesecloth into clean bowl. Press solids firmly to extract maximum liquid.
05 - Filter again for clarity if desired. Pour into sterilized bottles using funnel and seal tightly.

# Expert Suggestions:

01 -
  • Homemade crème de cassis tastes nothing like the store bought version, its brighter and more alive
  • It makes the most thoughtful gift, bottled up with a nice label
  • Once you start making your own, youll find endless ways to use it beyond just cocktails
02 -
  • Dont be tempted to skip the daily shaking, it helps dissolve sugar and keeps flavors evenly distributed
  • Patience during straining pays off, pressing too hard can make your final liqueur cloudy
  • The vanilla bean can be rinsed and reused for vanilla sugar, nothing goes to waste
03 -
  • Make extra during blackcurrant season and freeze the berries for winter batches
  • Label your bottles with the date, homemade liqueurs keep for a year but the flavor peaks around six months
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