Homemade Cassis Recipes

HOMEMADE CASSIS (MARTHA STEWART)

Steps:

• Place the currants in a medium saucepan and mash with a potato masher.
• Add the sugar and 1 cup of water; simmer over medium heat until the sugar is dissolved and the fruit has released its juices, about 5 minutes.
• Turn off the heat, add the Brandy or Cognac, and carefully pour into a glass jar. Tightly seal the jar and store it in the refrigerator for a week.
• Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
• To allow the flavors to develop, store at least 1 week in the refrigerator before using.

CASSIS SORBET

Steps:

• Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

CASSIS MANHATTAN

Steps:

• In a cocktail shaker or mixing glass filled with ice, combine the rye whiskey, bourbon, vermouth, crème de cassis and bitters. Stir until well chilled, about 30 seconds, then strain into a Nick and Nora or coupe glass. Garnish with a cherry.

HOMEMADE CASSIS

Steps:

• Using a potato masher, mash currants in a medium saucepan. Add sugar and 1 cup water; bring to a simmer over medium-high heat. Cook until sugar is dissolved and fruit has released all juices, stirring occasionally, about 5 minutes.
• Remove pan from heat; stir in brandy or Cognac. Transfer to a glass jar. Seal tightly, and refrigerate 1 week.
• Strain mixture through a sieve into a medium bowl. Pour again through sieve lined with cheesecloth into a clean jar. Refrigerate at least 1 week before using, to allow flavors to develop.

CASSIS A L'EAU

Steps:

• Fill 3 glasses with ice cubes. Place 1 to 2 tablespoons crème de cassis in each glass and add water.