British Cassis, (Blackcurrant liqueur) by White Heron, 15% abv , 50 cl,WHBCASS50

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NOW TASTE . If it needs more sugar spoon more in and shake every now and then and after a few more weeks try it again .

Crème de Cassis Recipe - Where Is My Spoon

Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. Storage When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging.In 1979, Germany attempted to restrict the import based on the alcohol content being too low. The Europe Court of Justice found this to be a breach of trade, in Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein. [6] Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu Use some of your home grown fruit to make your own supply of fruit drinks, both soft and alcoholic. One book I read said it takes 4 years to mature – they were right! So, make a LOT. This way, if impatient, you can taste it along the way and have a chance of having some left after 4 years. Or just make it every year! Vodka is always my first choice, but I've also made the liqueur with brandy or with German Korn, which is a clear, very strong spirit made of grains.

Blackcurrant Liqueur - Good Housekeeping

Step 3 When ready, strain the liqueur and decant into sterilised bottles (see GH TIP). Decorate with bay leaves, if you like. Living the real-food dream on a Cornish smallholding. Home-grown veggies, our hens’ eggs, foraged wild foods & local ingredients. From tasty wholesome meals to simple camping recipes, I guarantee a real foodie adventure! You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar.Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through. Michael Thomas, You can freeze some and add them to an apple pie etc. They have lost a lot of their flavour but it still works. Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix. If they are recently frozen I wouldn’t imagine it would make a difference Erica. If they’d been in the freezer long enough to get frosty, I would defrost and drain before using so as not to dilute the preserving nature of the alcohol.

Homemade spiced blackcurrant vodka liqueur - Larder Love Homemade spiced blackcurrant vodka liqueur - Larder Love

At this point you can move the jar to somewhere dark and cool. Over teh next few weeks the alcohol will extract all the colour, flavour and scent from the fruit.

And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer. Marianski, Stanley; Marianski, Adam (September 2012). Home Production of Vodkas, Infusions & Liqueurs. Bookmagic LLC. p.265. ISBN 978-0-9836973-4-3. The lady doing the distilling is very good, and all is charcoal filtered. I prune her trees and and do the grafting,she supplies the hooch. There are no limits when you have talent in the neighbourhood. Crème de Cassis d'Anjou at giffard.com". Archived from the original on 6 October 2011 . Retrieved 3 July 2011. Top up the jar with any alcohol you have in the cupboard, ie Brandy, Whisky, Gin, Vodka, White rum etc etc. (I have used mead (given to us) Ouzo (from Greece) even Sherry if I had nothing else!!!).