Crème de Cassis

Crème de Cassis (from French cassis for German "black currant") is a liqueur made from black currants . It is mainly used to prepare cocktails such as Kir or Kir Royal. He comes from the area of Dijon / Burgundy .

In 1979, Rewe and the Federal Monopoly Administration for Spirits fought over a Cassis before the European Court of Justice , which finally passed the Cassis-de-Dijon judgment .

preparation

The black currants must be processed within 24 hours of being harvested. In order to preserve as much of the fruit's content as possible, they are shock-frozen at −30 ° C, then brought to a temperature of −5 ° C and sprayed with alcohol . The berries are then placed in an alcoholic solution of water and alcohol for five weeks . At the end, sugar is added to balance the natural acidity of the fruit.

Crème de Cassis has an alcohol content of around 20 % by volume .