Cassis
recipe
Cassis
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Wonderful for celebratory Kir Royale: pour an inch into a Champagne flute and top with chilled bubbly
Ingredients
- 500g blackcurrants (fresh are best, but frozen will do)
- 600ml brandy or gin
- 425g sugar (if using sweetened frozen blackcurrants, reduce to 180g)
- 1cm piece cinnamon stick
- 1 clove
Directions
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- Place everything into a lidded bottling jar, close and store for month.
- Strain through double muslin, squeezing the juice from the pulp, then bottle.
Source: Julia Watson
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