Homemade Crème de Cassis Liqueur (Printable)

Traditional French blackcurrant liqueur crafted through seven-day maceration for cocktails and desserts.

# What you'll need:

→ Fruit

01 - 1.1 lbs fresh blackcurrants, cleaned and stems removed

→ Sugar

02 - 2.2 cups granulated sugar

→ Alcohol

03 - 23.7 fl oz vodka or neutral spirit, 40% ABV minimum

→ Optional

04 - 1 vanilla bean, split lengthwise

# Method:

01 - In a large sterilized glass jar, combine blackcurrants and sugar. Gently crush the berries with a potato masher or wooden spoon to release their juices.
02 - Add the vodka and split vanilla bean if using. Stir well to combine all ingredients.
03 - Seal the jar tightly and store in a cool, dark place away from direct sunlight.
04 - Shake or stir the jar every day for 7 days to dissolve the sugar and infuse the flavors.
05 - After 7 days, strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing the solids firmly to extract as much liquid as possible.
06 - Filter again if a clearer liqueur is desired. Pour into sterilized bottles and seal immediately.
07 - Store in a cool, dark place. The liqueur is ready to use immediately but improves with age.

# Expert Advice:

01 -
  • You'll create a sophisticated French liqueur at home for a fraction of what boutique bottles cost, and the pride of serving it is honestly priceless.
  • The dark, jewel-toned result feels like pure luxury in a glass, whether you're sipping it over ice or elevating a simple cocktail into something memorable.
02 -
  • Sterilization matters more than you'd think—use boiling water or run jars through the dishwasher on high heat before you begin, as any bacteria or residue will multiply during the seven-day infusion and ruin your creation.
  • The daily shaking isn't just for show; it helps distribute the sugar evenly and prevents it from settling at the bottom, which I learned the hard way when I skipped a day and found a sugar crust that took extra effort to dissolve.
03 -
  • Use a funnel when bottling to avoid spills and keep your bottles pristine—the presentation matters when you're making something this special.
  • If your jar's seal isn't perfect, cover it with a piece of cheesecloth secured with a rubber band; you want protection from dust and insects, not a hermetic seal that might trap pressure.
Return