Notes from a French Kitchen

By Marie-Christine Perry

June is the month black currants come into their own, and therefore, for me, crème de cassis making time! I have in the past bought black currants at my local green market in Brooklyn, where the Korean-American farmer was only too glad to keep his little crop for me, and would make every year several litres of the liqueur in my tiny kitchen there.

Crème de cassis is an unescapable part of my pantry, to be used of course in Kir (with fruity Chardonnay), or Kir Royal (with Champagne – although Prosecco will do in a pinch!). It is heavenly over homemade vanilla ice-cream, and I use it liberally in fruit salads.

One of the first searches I did the summer we bought the house, three years ago already, was for black currants, to resume my crème de cassis operation, to no avail.  I did find someone in Sheffield, but he had a very small harvest and I contacted him too late even for that.

Comes our friend Leslie Watkins, who, after receiving a bottle of the nectar, exclaimed: “I have black currant bushes, I should give you some seedlings.” It took a while, but the bushes made their apparition last fall, and are now well established, with branches laden with berries, to my utter delight. Not quite ripe as of yet, but full of promise.

So, on to the recipe:

For each pound of mashed black currants, you will need approximately two and a half cups of robust red wine, four to five cups of sugar and two to two and a half cups of vodka.

Mix the mashed currants and red wine in a non-reactive bowl, covered, for 24 to 48 hours.

Purée the mixture and strain it through a cheesecloth-lined sieve into a large saucepan and press the cheesecloth thoroughly to extract all the juices. Add a cup of sugar for every cup of liquid and heat gently, stirring frequently, until the sugar has dissolved.

Let the liquid simmer on very low fire until reduced and slightly syrupy. Allow to cool.

Mix together in a large container one part vodka with three parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least two weeks before drinking. Two weeks is a bare minimum, be patient and you will be rewarded!

Use whenever a recipe/cocktail calls for crème de cassis. A small glass of crème de cassis on ice, after dinner, is a lovely way to end a summer meal! A votre santé!

Use whenever a recipe/cocktail calls for crème de cassis. A small glass of crème de cassis on ice, after dinner, is a lovely way to end a summer meal! A votre santé!