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.
55 min.
Easy
2 litres
5 IngredientsLast modified on: August 3rd 2013
For 2 litres, you will need:
- 1
1 kg 400 g blackcurrant - 2
1 kg 200 g neutral-flavoured eau-de-vie - 3
4 blackcurrants leaf (optional) - 4
1 kg caster sugar - 5
600 g water - Total weight: 4,200 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 10 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Put 4 blackcurrants leaf in a 1 litre jar.
Stage 2 - 10 min.
Quickly wash 1 kg 400 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 1 kg 200 g 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 !
Keeping: Several months.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 1,200 RDI=110 % | 0 | 7,720 RDI=390 % | 32,320 RDI: 390 % |
| Per 100 g | 0 | 30 RDI=3 % | 0 | 180 RDI=9 % | 770 RDI: 9 % |
How much will it cost?
- For 2 litres : 27 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
249 K4.9 25 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).
240 K4.1 2 hours 35 min.
Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
18 K 1 hour 45 min.
This recipe uses (among others)
Blackcurrant
Like these other recipes: Blackcurrant coulis, Blackcurrant-almond muffins, ... See them all 2
Caster sugar
Like these other recipes: Galette Charentaise, Fruit paste : Blackcurrant, Génoise (Genoa sponge), Little apple turnovers with almonds and raisins, Clafoutis "Marie-Antoinette", ... See them all 355
Water
Like these other recipes: Super-green, super-thrifty soup, Poaching syrup, Hazelnut and orange cake, Kouign-amann, Mojito peaches, ... See them all 132
Other recipes you may also like
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011527 K4.6 1 hour 35 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021628 K 34.5 15 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017560 K5 2 days 16 hours 30 min.
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.October 13th 2010263 K5 30 min.
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.September 2nd 2012289 K5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-29)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 11 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 e-mail address 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.
The 4 comments already posted 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!