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Crème De Mûre

This is a version of Crème de Cassis made with blackberries in place of blackcurrants. To make Crème de Framboise simply use raspberries.

The preparation time is minimal.  Although the fruit needs to macerate for up to 8 weeks & then mature in the bottle for 6 months before drinking.  I promise it's well worth the wait!  At that time at can be used in wherever you would normally use Cassis.  Mix with Champagne to make Kir Royale or with sparking wine to make Kir Normand.  Make double & give bottles away as gifts – they will always be very well received.

This recipe makes approximately 1.5 litres of liqueur.


​1 kg ripe blackberries (pick them over & remove any with signs of mould etc)

1 litre inexpensive gin or vodka (supermarket cheapest is fine)

175 g golden granulated sugar per 600 ml strained liquid

Sterilise a large glass jar with a tight fitting lid that will hold both the fruit and the spirit​ (this can be done wither on the hottest dishwasher setting or by washing thoroughly with soapy water & then heating in a 180 degree oven for 20 minutes).  Leave to cool before using.

Place blackberries into a bowl & squash to a pulp with a fork or a pestel as we’ve done here (use a food processor if you prefer, either way you might want to put on an apron first).  Add the gin or vodka & stir.  Pour into sterilised jar & seal.  Leave to macerate in a cool, dry place for 8 weeks.

When the fruit has macerated, strain the pulpy liquid into a measuring jug. 

For each 600 ml of liquid measure 175 g granulated sugar.

Place the strained liquid and the sugar into a large bowl and leave (covered) at room temperature for 48 hours, stirring occasionally to dissolve the sugar.

Strain the mixture through a sieve lined with muslin & pour the liqueur into sterilised bottles & seal.

Store in a cool, dark place for 6 months before using.


Blackberries macerating in gin.  Shown with late summer blooms in our Round Botanical Vase

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