This recipe is in two stages. The first stage consists of preparation:

• Strip berries from stems (do not wash the berries!)

• Put the berries into the jar

• Add alcohol until the berries are covered and close jar (the top should be air-tight)

• Leave the jar in the sun for 6 weeks

The second stage consists of filtering and bottling:

• For approx. 1.4 l of syrup mix 1 kg of sugar into 400 ml of water and bring to a boil
• Leave it to boil until the syrup water has become completely clear and little bubbles are rising to the top
• Let the syrup cool down completely
• Use a sieve to remove the juice from the berries and then filter the juice through some cotton.
• Mix the two: 400 ml of syrup to 1 l of cassis juice

• Fill the Crême de Cassis into small bottles and close with a cork

• The Crême de Cassis is ready to be mixed with wine or champagne after another 2 months

  For information on making liquors, please see Liquor Tips.