Crème de cassis

Crème de Cassis is a liqueur of black currant. It is mainly used for preparation of cocktails such as Kir or Kir Royal. He comes from the area of Dijon.

1979, Rewe and the Federal Monopoly Administration for Spirits were fighting over a Cassis before the European Court, which finally passed the Cassis de Dijon judgment.

Preparation

The black currants must be processed within 24 hours of harvesting. In order to preserve as much of the content of the fruit, they are flash-frozen at -30 ° C, then brought to a temperature of -5 ° C and sprayed with alcohol. The berries are then placed five weeks in a mixture of water and alcohol. At the end of the sugar is added to compensate for the natural acidity of the fruit.