Save My neighbor brought over a bottle of homemade crème de cassis one autumn evening, and I watched her pour a splash into a flute of Champagne with such casual elegance that I knew I had to learn the secret. What struck me most wasn't just how delicious it was—it was realizing that something so luxurious could exist in a simple glass jar on a dark shelf, transforming from crushed berries into liquid velvet through patience alone. That night, I decided to attempt my own batch, and seven days of gentle jar-shaking became my daily meditation.
I made this for a dinner party where a friend mentioned she couldn't find good cassis anywhere in her town, and watching her face light up when I produced my homemade version from the cupboard—the bottle catching the candlelight just right—reminded me why I love cooking for people. It's not about impressing; it's about sharing something genuine that you've created with your own hands.
Ingredients
- Fresh blackcurrants, 500 g: These little dark berries are the heart of the liqueur, so seek out the plumpest ones you can find; frozen blackcurrants work beautifully if fresh aren't available, and they actually release their juices more easily.
- Granulated sugar, 500 g: The sugar balances the tartness of the currants and feeds the fermentation process, so don't skimp on quality—pure white sugar ensures a clean, clear final product.
- Vodka or neutral spirit, 700 ml (40% ABV minimum): The alcohol acts as both preservative and flavor carrier, drawing out every last note from the berries; choose something you wouldn't mind drinking on its own, as it becomes part of your finished liqueur.
- Vanilla bean, 1 (optional): A split vanilla bean adds whispers of warmth and complexity that make people pause and wonder what the mysterious undertone is—I always include it.
Instructions
- Prepare and Crush:
- Pour your cleaned blackcurrants into a sterilized glass jar and crush them gently but thoroughly with a potato masher or wooden spoon until they've released their juice and broken down slightly—you're looking for a jam-like consistency with some berry texture remaining. This crushing is crucial because it exposes more surface area to the sugar and alcohol, which is where all the flavor magic happens.
- Combine the Elements:
- Pour your vodka into the crushed berries and sugar, add the split vanilla bean if you're using it, and give everything a good stir with a clean spoon. You'll notice how quickly the sugar begins to dissolve into the deep burgundy juice—it's quite beautiful to watch.
- Seal and Store:
- Cover the jar with a tight-fitting lid and tuck it into a cool, dark corner of your kitchen, pantry, or cabinet where it won't catch direct sunlight. The darkness is important because light can fade those gorgeous dark colors and affect the delicate flavor development.
- The Daily Ritual:
- For the next seven days, give your jar a gentle shake or stir each day, about the same time if possible—it becomes a small, pleasant habit. You'll watch the liquid deepen in color and the berries pale as they surrender their essence to the alcohol.
- Strain with Care:
- After seven days, position a fine mesh sieve or several layers of cheesecloth over a clean bowl and carefully pour the mixture through it, taking time to press the softened berries against the strainer to extract every drop of precious liquid. Don't rush this step—that liquid is your finished liqueur.
- Filter for Clarity (Optional):
- If you prefer a crystal-clear liqueur, repeat the straining process with fresh cheesecloth or pass it through a coffee filter, though honestly, some cloudiness adds to the handmade charm. This second filtering takes patience but rewards you with professional-looking bottles.
- Bottle and Rest:
- Pour your finished liqueur into sterilized bottles using a funnel, seal them tightly, and return them to cool, dark storage where they'll keep for up to a year. The liqueur is ready to use immediately, but if you can resist drinking it right away, even two weeks of aging softens the edges and deepens the flavor.
Save There's a moment during day three or four when you open the cupboard and catch that first waft of blackcurrant-infused alcohol—it smells like something precious is being created—and you suddenly understand why people make liqueurs as gifts. It feels almost like alchemy, turning ordinary ingredients into something that will sit on a shelf and improve with time.
Choosing Your Blackcurrants
Finding good blackcurrants can be an adventure in itself; farmers markets in late summer are your best bet, where you can examine them for plumpness and deep color. If fresh blackcurrants elude you, don't hesitate to use frozen ones—they often have more concentrated flavor anyway because the freezing breaks down their cell walls, actually making them release juice more readily when thawed and crushed.
The Spirit Choice Question
Vodka is the safe, neutral choice that lets the blackcurrant flavor shine without competition, but brandy devotees swear by swapping it in for a richer, more complex result that feels almost decadent. I've experimented with both, and while vodka creates that classic bright cassis taste, brandy creates something more velvety—it's worth making two small batches side by side if you're curious, just to taste the difference yourself.
Making It Your Own
The beauty of homemade crème de cassis is that it's completely yours to tweak and adjust; some people add a cinnamon stick for warmth, others increase the sugar by 50 to 100 grams if they prefer it sweeter, and a few adventurous souls have told me they added star anise. Once you've made it once, you'll understand the proportions well enough to play around and discover what speaks to your palate.
- If your finished liqueur seems too thin, you can simmer it gently with additional sugar to concentrate the flavors, but taste as you go because it intensifies quickly.
- Label your bottles with the date and any variations you used—future you will appreciate knowing exactly when it was made and what went into it.
- Gift bottles of homemade crème de cassis wrapped in tissue paper with a note suggesting Kir or Kir Royale; it's the kind of present people remember.
Save Making crème de cassis taught me that some of the finest things don't require complicated techniques—just good ingredients, a clean jar, and the willingness to wait. Every time you open that bottle, you're celebrating those seven days of patient anticipation.
Recipe Guide
- → What is the best alcohol base for Crème de Cassis?
Neutral vodka at 40% ABV allows the blackcurrant flavor to shine through clearly. For a richer, more complex profile, brandy makes an excellent substitution, adding depth and warmth to the final liqueur.
- → How long does homemade Crème de Cassis last?
Properly stored in sterilized bottles kept cool and dark, your homemade blackcurrant liqueur maintains quality for up to one year. The flavor actually develops and improves with age, much like fine spirits.
- → Can I use frozen blackcurrants instead of fresh?
Frozen blackcurrants work beautifully and often release juices more readily during mashing. Thaw completely before combining with sugar, and adjust maceration time if needed to ensure full flavor extraction.
- → Why must the jar be shaken daily during maceration?
Daily agitation ensures sugar dissolves completely and redistributes the berries, promoting even flavor extraction. This simple step prevents settling and creates a more consistent, well-infused final product.
- → What's the difference between Crème de Cassis and regular blackcurrant liqueur?
True Crème de Cassis follows specific French traditions with precise blackcurrant-to-sugar ratios creating that signature rich sweetness. The seven-day maceration period develops the characteristic depth and intensity distinguishing it from simple infused spirits.
- → How can I make the liqueur clearer after straining?
For crystal-clear results, strain through multiple layers of cheesecloth or coffee filters. Allow gravity to do the work—pouring slowly without pressing extracts less sediment but yields beautifully translucent liqueur.