Cassis

I am making creme de cassis from black currants we grew in our garden! The recipe for the sweet, dark elixir is hands down the simplest recipe I have ever attempted. It is: fresh black currants + vodka + time. Soak together for a few months, strain, heat, add more vodka, water and some sugar. ┬áThe exact proportions I used can be found in Amy Thielen’s New Midwestern Table cookbook, although I added a step and smashed the fresh berries.

And now I wait, and try to forget about the berries steeping in the cupboard. It should be ready by the holidays.

black currant cassis
A bowl of black currants picked from my garden
black currants
Smashing black currants for homemade cassis
homemade cassis
Fresh black currants steeping in vodka, cassis day one

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May