Try this nectar as an alternative to crème de cassis in a Kir cocktail—or even, using sparkling instead of still white wine, for a Kir royale.
MAKES: about 2 cups
INGREDIENTS:
- 3 pints overripe blackberries
- sugar (for quantity see step 2)
INSTRUCTIONS:
- Place the blackberries with ½ cup water in the top of a double boiler, or in a bowl over a pan of simmering water. Cook for 1 hour, stirring occasionally and mashing the fruit with the back of the spoon, then strain through a sieve into a measuring pitcher; discard the pulp.
- Add ¾ cup sugar to every 1 cup juice and stir over a low heat until all the sugar has dissolved. Bring just to the boil, then quickly remove from the heat.
- Pour the nectar into clean, clip-top or corked bottles and sterilize, or pour into freezer containers, seal, and freeze.
