Black Currant Vanilla Punch Recipes

BLACK CURRANT & VANILLA PUNCH

Steps:

• Bring apple juice to the boil, remove from heat & put tea bags into the liquid. Allow to cool.
• When cold take out tea bags, add mineral water.
• A presentation tip is to serve scattered with pink rose petals.

BLACK CURRANT STAR PUNCH

Steps:

• Pour the apple and blackcurrant juice into 2 ice-cube trays and freeze for 4 hours or overnight.
• Combine lemonade and fruit drink in a large serving bowl or jug. Add the ice cubes and serve immediately.
• Notes & tips.
• Prep: 5 mins (+ 4 hours or overnight freezing time).
• You can make the ice cubes to the end of step 1 up to 1 day ahead. Carry out step 2 just before serving. Decorative ice-cube trays are available from most specialty kitchen stores.

HOMEMADE CREME DE CASSIS LIQUEUR

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.