Cassis Liqueur

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

2 kg currants, ripe black
1 handful currants - leaves, young shoots from them
2 kg sugar, fine-grained
2 liters schnapps (fruit brandy)

Instructions

Remove the ripe black currants from the stems.
Mix the currants with the currant leaves and young shoots.
Cover the mixture with the fine-grained sugar.
Keep in a cool place for 1 night until the berries burst open on their own.
Pour the fruit brandy (schnapps) over the mixture and stir well.
Pour the mixture into tightly sealed glass containers.
Store at room temperature for 1 month.
Squeeze the fruit mixture through a potato squeezer to extract as much liquid as possible.
Filter the liquid through a sieve.
Pour the filtered liqueur into bottles.
Seal the bottles tightly and affix labels.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.