Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. Storage Let it rest for half a day, stirring occasionally, then proceed with bottling. To do this, use a funnel lined with gauze. Please place it in a cool and dry place, preferably in the dark, for at least 1 month. Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix. I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations:

Following the preparation, we will see you shortly. You get just under a liter and a half. Here I propose a classic alcohol-based recipe, with two resting phases of at least a month and a half each. Ingredients For 2 Bottles Of About 700 ml There are a few things to keep in mind when mixing vodka with squash. First, you will want to use a sweeter squash, such as pumpkin, sweet potato, or butternut. You can also use apple or pear squash. Finally, you will want to mix the vodka and squash together in a ratio of about 2:1. So, for every two ounces of vodka, you will want to use one ounce of squash. Add water to the cassis and see how dilution affects the colour of the liqueur. Lesser brands will turn pink in colour, while quality brands will retain their rich red colour.

What Is a Kir Royale?

Once you’ve compiled all the ingredients, making a Kir Royale is a breeze! The only tip is to add the berry liqueur first, then add the bubbles. Typically we recommend adding the sparkling wine first: this avoids overfilling the glass with out of control champagne bubbles. But for this drink, the fizzy bubbles make the drink look ultra festive! When to serve a Kir Royale They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries. The Kir Royale is genius because it pairs the sweetness of berry liqueur with the acidity and effervescence of sparkling wine. It’s traditionally made with crème de cassis, but you can also make it with other berry liqueurs. Here’s what’s you need for a Kir Royale: I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve.

If you come to this recipe too late in the season, please do bookmark or pin the recipe for next year. I promise it’ll be worth the wait ;) DO NOT discard the skins – as mentioned by others, they are awesome on and in ice cream. You can also use them instead of berries in cooking . For a savoury dish, I use them with pork chops. For storage, just put them in a really clean jar – with all the sugar and alcohol still left on them, they do not need refrigeration (at least in south-eastern Pennsylvania, where it gets rather warm).After maceration, prepare the syrup with water and sugar, in which, if you want, you can add lemon peels. When the sugar is dissolved, turn it off and let it cool completely before adding it to the alcohol. Mixing the liquids while the syrup is still warm could cause the color to become cloudy, although this does not affect the flavor. Filter Take care of the fruit first. Carefully wash the currants, remove petioles and twigs, and put them to dry on a clean cloth. When they are scorched, then transfer the fruits to an airtight container. Remember that the vase must also be perfectly dry and clean. After the maceration time, prepare the syrup: pour the sugar and water into a saucepan, add the lemon zest and heat without boiling. When the sugar is dissolved, turn it off, cool it, pour the liquid into the bowl with the currants, and mix. Champagne: French sparkling wine. It tastes bubbly and fruity, with undertones of almond and orange. It’s typically the most expensive sparkling wine.