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Syrup
Recipes
Cassis
Syrup Recipe
| Cassis
(French pronunciation: [kasi, kasis]; Occitan: Cassís) is a
commune situated east of Marseille in the administrative
department of the Bouches-du-Rhône in the Provence-Alpes-Côte
d'Azur region in southern France. It is a popular tourist
destination, famous for its cliffs (falaises) and the sheltered
inlets called calanques.
The wines of
Cassis are white and rosé, and not to be confused with crème
de cassis, a specialty of Burgundy which takes its name from
blackcurrants (cassis), not the commune.
Taken from
Free Wikipedia |
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Ingredients:
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Yield:
1
kg or 2 1/5 pounds |
English
Measures |
Mise
en Place
in
Net |
Ingredients
in
Net |
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Ingredients |
Amount |
Units |
Amount |
Unit |
% |
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Sugar |
7 5/7 |
ounces |
220 |
grs |
22.0% |
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Water |
17 1/2 |
ounces |
500 |
grs |
50.0% |
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Creme de cassis
liqueur |
9 4/5 |
ounces |
280 |
grs |
28.0% |
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Total
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1000 |
grs |
100% |
Method
of Preparation:
- Bring sugar, water, and creme
de cassis just to a simmer in a small saucepan, stirring until sugar
is dissolved.
- Pour syrup into heatproof
pitcher and let stand 5 minutes.
- Lets cool
Equipment
and utensils to prepare the recipe
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Stove |
Scale |
Conic pan
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Scale |
Brush |
Inox
Whisk |
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The Red currant
(Ribes rubrum) is a member of the genus Ribes in the gooseberry
family Grossulariaceae, native to parts of western Europe
(Belgium, France, Germany, Netherlands, Northern Italy and
Northern Spain). It is a deciduous shrub normally growing to
1-1.5 m tall, occasionally 2 m, with five-lobed leaves arranged
spirally on the stems. The flowers are inconspicuous
yellow-green, in pendulous 4–8 cm racemes, maturing into
bright red translucent edible berries about 8–12 mm diameter,
with 3-10 berries on each raceme.
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