A better use for excess Blackcurrants ? Yorkshire Creme de Cassis

[vegmandan]

Well,I'm getting a bit sick of Blackcurrant and Apple Pie so I thought I'd have a bash at making some Cassis....OK not the exact recipe but it should work...perhaps.
Looked good after just a couple of hours.

[Florence Fennel]

I'm beginning to see the attraction in alcoholic Rybena Dan, I think it was Colin made a similar thing as well. Now, where did I put that vodka?

[endymion]

Mmm, that looks tasty. I hope we have enough spare blackcurrants to be able to try this.

[chris]

I daren't make anything like that

[Hilary B]

I use a basically similar approach for all sorts of fruity liqueurs, but mostly I use less sugar-to-fruit (I think my sloe gin used 5oz sugar to 1lb sloes), and I leave an interval between putting the sugar in and adding the booze. Sugar will extract juice from bruised fruit, and partially dissolve in the liquid. Doing it that way, with 24 hours 'dry sugared' I got a quite drinkable raspberry vodka in less than a month!

[Two_Sheds]

blackcurrant ice cream

This is on my to-do list, after I've gotten sick of blackcurrant ice cream (Delia's recipe, I think)

- 450g blackcurrants, cooked lightly & pressed through a sieve
- 175g caster sugar, melted into the hot blackcurrant juice
- 300ml double cream
- an ice-cream maker
- 3 empty hummous tubs or similar


Discard (compost) the fruit skins & twigs left in the sieve. Chill the sugared juice (outside, then in the fridge).
The ice-cream maker's inner bowl will be in the freezer: get it out when all the ingredients are nicely cold, pour in the sugary blackcurrant juice & the cream. It takes about 10 mins in my machine. Pour/scoop into tubs & freeze until needed. Or eat it straight out of the machine with a wooden spoon.


It doesn't keep because it doesn't have preservatives in it. Advice seems to be 'up to a month' in the freezer, but it hasn't made it to the freezer yet

[vikkib]

If anyone else, like me, doesn't have an ice cream maker I've recently found this ridiculously easy method for making ice cream without having to churn it at all!

It's so easy it's feels a bit cheaty to me but the results are very tasty!

No Churn Ice Cream

300ml double cream
197g (one tin) of condensed milk (NOT evaporated!)
Half a lemon
Some or other fruit (anything from 110g up - I used about 300g of strawberries)

1) Puree your fruit and add a few drops of lemon juice

2) Put the cream and condensed milk in a large bowl and whisk until billowing (I wasn't sure what this meant so whisked until I got bored and then a fair bit longer!)

3) Fold in the fruit puree, taste, add more lemon juice if you want to

4) Stick in a plastic tub, cover and freeze

Easy peasy!

Wishing I had kept a blackcurrant bush or two now!