Where To Buy Cassis Food

CASSIS A L'EAU

Cassis a l'eau image

Provided by Ina Garten

Time 2m

Yield 3 drinks

Number Of Ingredients 2

Ingredients

6 tablespoons creme de cassis liqueur
3/4 cup chilled water (recommended: Evian)

Steps:

Fill 3 glasses with ice cubes. Place 1 to 2 tablespoons crème de cassis in each glass and add water.

CASSIS SORBET

Cassis Sorbet image

Provided by Shelley Wiseman

Categories Salad Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Summer Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup sugar
2 tablespoons light corn syrup
3 cups black-currant nectar (preferably Looza brand; see cooks' note)
1/4 cup crème de cassis
Special Equipment
an ice cream maker

Steps:

Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

HOMEMADE CREME DE CASSIS LIQUEUR

Homemade Creme De Cassis Liqueur image

I'm so happy to have found this recipe! I love the subtle black currant flavor of creme de cassis. Delicious in desserts, baked goods or drizzled over ice cream. Mix an ounce or 2 with your favorite carbonated beverage for a lite refreshing cocktail.

Provided by Brenda.

Categories Beverages

Time P15DT1h30m

Yield 7-8 cups

Number Of Ingredients 4

Ingredients

1 lb black currants, mashed
2 1/2 cups red wine
4 -5 cups sugar
2 -2 1/2 cups vodka or 2 -2 1/2 cups brandy

Steps:

Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
For every cup of liquid, add 1 cup of sugar.
Heat gently, stirring frequently, until the sugar has dissolved.
Do not let the liquid come to a simmer, as you don't want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
Allow to cool.
Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
Use whenever a recipe/cocktail calls for creme de cassis.

Nutrition Facts : Calories 701.3, Fat 0.3, Sodium 6.4, Carbohydrate 126.4, Sugar 114.6, Protein 1

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