Créme+de+cassis

=Créme de cassis= Créme de cassis is a dark red, prominently sweet wine most popular in France and Luxembourg. The wine is purely made of blackcurrants that have been soaked in alcohol with a significant amount of sugar added to them. The wine was made popular in the nineteenth century especially. When the phylloxera, which is a type of insect, invaded and infested European grapevines, traditional wine could no longer be produced. As a reaction, people started using blackcurrants as a replacement which then made the crop very important. To make this wine is not a quick process, but it is quite simple. The first step would be to mash 3 big cups of currants in a bowl, mix in 750 ml of a high proof alcohol, and then let the mixture rest for a good twenty-four hours at room temperature. The next day take the mixture and mix it together once more and then let it sit in your refrigerator for about seven to ten days until all of the flavors are infused into the alcohol. After the week is up, strain the berry mixture and add about a cup of water and two cups of cane sugar into a saucepan to make a syrup which will make the wine sweet. Add the syrup to the alcohol and you have homeade créme de cassis. On our tour this wine will most likely be found in restaurants everywhere we go, because of its popularity around the entire continent of Europe. Most places in France will have it as a selection and maybe some of the adults will be able to taste it for themselves!