Cassis – Homemade
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 1 kg currants, black
- 1 liter schnapps (grain, fruit schnapps, brandy)
- 1 vanilla pod (s)
- 1 piece (s) ginger
- 500 g suar (rock candy)
Print Recipe
Pin Recipe Instructions
- Wash the currants well and let them drain. Then put in a wide-necked glass, add the spices, sugar and schnapps. Make sure that the jar is tightly closed.
- Store in the dark for two weeks. Then you filter and fill the cassis into bottles.
- Cassis loves dark and cool storage.
- The black currant is a little vitamin bomb, particularly rich in vitamin C, but also B. It provides magnesium, calcium, phosphorus, iron, zinc, manganese and iodine.
- So the liqueur is just right for long winter evenings.
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