Tulo

Homemade Crème de Cassis Recipe

A bottle of dark purple creme de cassis liqueur next to a small glass and a bowl of fresh blackcurrants.
Photo by Tim Durand on Pexels

Crushing the blackcurrants before steeping ruptures their skins so the alcohol can pull out both color and flavor efficiently, and adding the sugar syrup only after straining keeps the liqueur from clouding while letting you control sweetness precisely.

Prep
20 min
Cook
10 min
Total
30 min
Servings
16

Ingredients

Servings16
  • 1 lb fresh or frozen blackcurrants
  • 3 cups vodka (80 proof) or eau de vie
  • 2 cups granulated sugar
  • 1 cup water

Nutrition per serving

Calories
403
Protein
0g
Carbs
29g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Rinse the blackcurrants and pat them dry, then remove any stems. If using frozen currants, thaw them first and drain off the excess liquid.
  2. 2Place the currants in a large, clean glass jar and lightly crush them with a wooden spoon or muddler, just enough to split the skins and release juice; don't puree them into pulp.
  3. 3Pour the vodka or eau de vie over the crushed currants so they're fully submerged. Seal the jar tightly.
  4. 4Store the jar in a cool, dark place for 6 to 8 weeks, gently swirling it every few days to redistribute the fruit. This steeping time is passive and isn't counted in the active prep or cook time above.
  5. 5Strain the infused liquid through a fine-mesh sieve lined with cheesecloth into a bowl, pressing the solids gently to extract liquid without forcing pulp through. Discard the spent currants.
  6. 6Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 3 to 4 minutes. Remove from heat and let the syrup cool completely to room temperature.
  7. 7Stir the cooled syrup into the strained blackcurrant infusion, tasting and adjusting sweetness with a little extra syrup if needed.
  8. 8Funnel the finished liqueur into clean glass bottles, seal, and let it rest for at least 1 week before drinking so the flavors meld.

Tips & variations

  • Use blackcurrants at peak ripeness (deep purple-black, no green berries) for the darkest color and truest flavor; underripe fruit produces a thinner, more acidic result.
  • A neutral vodka gives a cleaner currant flavor, while eau de vie or brandy adds a warmer, more complex backbone that pairs well in cocktails.
  • Start with less sugar syrup than the full amount and add more to taste; the right sweetness varies with how ripe and tart the currants were.
  • A tablespoon of framboise (raspberry eau de vie) stirred in at the end adds extra depth without overwhelming the currant flavor.

Storage & reheating

Store the bottled liqueur in a cool, dark cupboard away from direct light; the sugar and alcohol content make it shelf-stable for up to 2 years unopened. Once opened, it keeps well at room temperature for several months, though refrigerating it after opening helps preserve color and flavor longer.

Tips from the Tulo kitchen

  • Sanitize the jar and bottles with boiling water or a no-rinse sanitizer before starting; any residual soap or bacteria can throw off the flavor over the long steeping period.
  • Save the strained, alcohol-soaked currants; they're excellent stirred into vanilla ice cream or spooned over cake instead of being discarded.

FAQ

What is crème de cassis used for?

It's the blackcurrant liqueur used in a Kir (with white wine) and a Kir Royale (with champagne), and it's also stirred into cocktails or drizzled over vanilla ice cream and cheesecake.

Can I use frozen blackcurrants instead of fresh?

Yes. Thaw them completely and drain off the liquid that collects before crushing, since frozen berries release extra water that would dilute the finished liqueur.

Why does my homemade crème de cassis taste thin compared to store-bought?

Commercial versions often use a higher ratio of fruit to alcohol and age longer; steeping closer to 8 weeks with a full pound of currants per 3 cups of spirit gives a more concentrated result.

Can I substitute blackberries or black currant jam?

Blackberries produce a different, less tart liqueur that isn't true cassis; jam-based versions work in a pinch but taste noticeably sweeter and less bright since the fruit has already been cooked.

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