Recipe by Chef Kate
This is the lovely 'sirop' that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.
Top Review by hking
I used vodka and my own homegrown red currants to try this recipe. It worked beautifully. The color of the liqueur made with the red currants is a delicate red. I taste tested it by making a kir royale with Prosecco. Delicious!
- 7 -8 cups currants (the classic is black currants, but red currants will also make a lovely cassis)
- 5 -6 cups eau de vie or 5 -6 cups vodka (enough to cover the currantsd in the jars)
- 2 lbs sugar (approximately)
- 2 cups eau de vie or 2 cups vodka
Directions See How It's Made
- You will also need: 2 Quart mason jars.
- Phase one:.
- Remove currants from stems and wash.
- Fill two quart jars with currants three-quarters of the way to the top.
- Pour eau de vie or vodka over the currants until the jars are nearly full.
- Seal jars and let sit.
- Note: currents are usually available at the end of July; they should sit in the jars until early December.
- Phase Two:.
- In early December (or in 4 to 6 months), empty the contents of the two jars into a sauce pan.
- Bring to a boil.
- Strain the juice.
- Measure the quantity of juice.
- For every quart of juice, add one quart of sugar and one cup of eau de vie or vodka.
- Combine in a saucepan, bring to a boil, and simmer briefly till sugar is dissolved and mixture is syrupy (about ten minutes).
- Pour into sterilized jars or bottles.
- Note: It is ready to drink at this stage, but it only gets better as it sits.