Crème de Cassis Blackcurrant Liqueur (Print Version)

Traditional French blackcurrant liqueur ideal for cocktails and desserts with a 7-day infusion process.

# What You Need:

→ Blackcurrants

01 - 1.1 lbs fresh blackcurrants, cleaned and stems removed

→ Sugar

02 - 1.1 lbs granulated sugar

→ Alcohol

03 - 1.5 cups vodka or neutral spirit, 40% ABV minimum

→ Optional

04 - 1 vanilla bean, split lengthwise

# How To Make:

01 - In a large sterilized glass jar, combine the blackcurrants and sugar. Gently crush the berries using a potato masher or wooden spoon to release their natural juices.
02 - Pour the vodka into the jar and add the split vanilla bean if using.
03 - Stir thoroughly, seal the jar tightly, and store in a cool, dark location.
04 - Shake or stir the jar daily for 7 days to dissolve the sugar completely and develop the flavor profile.
05 - After 7 days, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing the solids firmly to extract maximum liquid.
06 - Filter again if desired for additional clarity. Transfer into sterilized bottles using a funnel and seal tightly.
07 - Store in a cool, dark place. The liqueur is immediately usable but develops superior flavor with extended aging.

# Expert Advice:

01 -
  • You'll have a genuinely homemade liqueur that tastes more refined than anything store-bought, ready to impress or simply savor.
  • The whole process teaches you that magic happens when you're patient enough to let fruit, sugar, and time do their work together.
02 -
  • Day three or four feels like nothing is happening—the liquid barely seems darker—but trust that extraction is happening invisibly, and stopping early will result in a thin, disappointing liqueur.
  • Sterilizing your jars and bottles truly matters here; any contamination will spoil weeks of work, so don't skip this step even though it feels tedious.
03 -
  • Shake the jar more vigorously on days two and three when sugar dissolution matters most; by day five, gentle stirring is enough.
  • The moment you taste it and think it's perfect is actually the moment it's still improving, so trust the full seven days before deciding you've made a mistake.
Go Back