Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur.
This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
710,333 44.2/5 for 170 ratings
Grade this recipe: Last modified on: August 3rd 2013
For 1 litre, you will need:
- 1
700 g blackcurrant - 2
600 ml neutral-flavoured eau-de-vie - 3
2 blackcurrants leaf (optional) - 4
500 g caster sugar - 5
300 ml water - Total weight: 2,102 grams
How long does it take?
Time required for this recipe:
Keeping: Several months.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 41 min. | 10 min. | 51 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Put 2 blackcurrants leaf in a 1 litre jar.
Stage 2 - 10 min.
Quickly wash 700 g blackcurrant under the tap, drain and dry them.
Fill up the jar.
Fill up the jar.
Stage 3 - 2 min.
Fill the jar with 600 ml neutral-flavoured eau-de-vie. The fruit must be completely covered with the alcohol.
Stage 4 - 1 min.
Seal the jar and leave in a cool and dark place for about 3 months.
Stage 5
After 3 months, the alcohol will have taken on a pretty red/purple color.
Stage 6
This means that all the flavour of the fruits has been transferred to the alcohol.
Stage 7 - 10 min.
Empty the contents of the bottle into a strainer placed over a high-sided container (to avoid splashes - they stain!) and collect the blackcurrant juice.
Stage 8 - 1 min.
Pour the juice into a pan.
You can now discard the fruit, they have lost all their taste.
You can now discard the fruit, they have lost all their taste.
Stage 9 - 2 min.
Stage 10 - 10 min.
Heat to about 110°C or 230°F, you can use a thermometer to check.
It takes about 10 minutes to reach this temperature.
It takes about 10 minutes to reach this temperature.
Stage 11
Leave the syrup to cool for about 10 minutes, until the temperature drops below 100°C or 212°F.
Stage 12
Carefully mix the two liquids together:
Add the blackcurrant juice to the syrup.
Add the blackcurrant juice to the syrup.
Stage 13
Then pour this mix into the other pan.
Stage 14 - 10 min.
Repeat this until the two liquids are thoroughly mixed.
It's important to do it like this because if you introduce a spoon or other utensil to stir with, the syrup might start to crystallize.
It's important to do it like this because if you introduce a spoon or other utensil to stir with, the syrup might start to crystallize.
Stage 15
The blackcurrant liqueur is now ready, and can be bottled.
Remarks
Its essential to use good quality fruit for this recipe, with bad or ordinary fruit you will have poor liqueur, and with well-flavoured fruit a great one. Best results are obtained with wild fruits, especially raspberries.
A couple of leaves can be left in with blackcurrants, but not with other fruit.
If you are making strawberry liqueur, cut large fruit into 2 or 4.
If you have a lot of blackcurrants in season, make blackcurrant coulis.
A couple of leaves can be left in with blackcurrants, but not with other fruit.
If you are making strawberry liqueur, cut large fruit into 2 or 4.
If you have a lot of blackcurrants in season, make blackcurrant coulis.
And to drink?
To make "Kir", the famous aperitif, pour one measure of blackcurrant liqueur into a glass and about six measures cool dry white wine (typically white Bourgogne like "Bourgogne aligoté" or equivalent).
You can also make a "Communard" by replacing the white wine with a light red one. A votre santé !
You can also make a "Communard" by replacing the white wine with a light red one. A votre santé !
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,860 Kcal or 16,161 Kj | 7 gr | 598 gr | 0 gr |
| 193 % | 3 % | 56 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 184 Kcal or 770 Kj | < 1 gr | 28 gr | 0 gr |
| 9 % | <1 % | 3 % | 0 % |
How much will it cost?
- For 1 litre : 11.86 £
Some recipes that use this recipe
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
208,1074.9/5 for 18 ratings 23 min.
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
202,3954.1/5 for 16 ratings 2 hours 35 min.
Source
After Gaston Lenôtre.More recipes?
This recipe uses (among others) | Blackcurrant: You can check-out other recipes which use it, like for example: Blackcurrant coulis, Blackcurrant-almond muffins, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Gâteau Nantais, Stewed apricots, Chocolate and vanilla crème brûlée, Chestnut cake, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Lemon and lime custard tart, Praline, Sorrel soup, French baguettes, How to cook rice in rice-cooker, ... All |
Other recipes you may also like
![[Chestnut cake]](/images/vignettes_150/1.jpg)
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.73,5315/5 for 1 ratings 53 min.
![[Fruit crumble]](/images/vignettes_150/2.jpg)
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.72,4364.0/5 for 20 ratings 1 hour 11 min.
![[Exotic fruit tart]](/images/vignettes_150/9.jpg)
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.67,6535/5 for 1 ratings 2 hours 23 min.
![[Pear tart with almond cream]](/images/vignettes_150/10.jpg)
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".74,5424.2/5 for 19 ratings 1 hour 14 min.
![[Express apple tart]](/images/vignettes_150/11.jpg)
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)
Note: We'll never share your email with anyone else.
Follow this recipe (as 14 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
Your 4 comments or questions on this recipe
I have tried with strawberries, blueberries, raspberries and cherries. The best results is with raspberries, especially wild ones, absolutely fabulous!
Question: How do the leaves add to the flavour of the mix? And why is it that you advise not to include leaves on other fruits? What fruits have you tried that you really recommend? Thank you!