← Nouns Cooking · French

Ingredients

• 500 g blackcurrants, stalks removed
• 500 ml fruity red wine (Burgundy if you can)
• 250 ml eau-de-vie, vodka or brandy
• 400 g Sugar

Method

1. Lightly crush the blackcurrants in a large glass jar, pour over the wine, seal and leave in a cool, dark place for 2 days, shaking now and then.
2. Strain through a sieve lined with muslin, pressing hard on the fruit to extract all the juice.
3. Pour the juice into a pan with the sugar and heat gently for 8–10 min, stirring, until the sugar has dissolved and it is hot but not boiling. Cool completely.
4. Stir in the spirit, pour into clean bottles and leave for at least 1 month before drinking.
5. Serve a splash topped with chilled white wine for a kir, or pour over ice cream or sorbet.

Tips

• Strong and sweet: use about 1 part cassis to 5 parts white wine in a kir.
• Frozen blackcurrants work just as well as fresh.

Sources

Written in our own words after cross-checking these recipes:

The Good Life France La Cuisine de Géraldine