Kir Royale - Classic French cocktail made with creme de cassis currant liqueur and champagne

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This is the lovely sirop that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.

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Not so long ago I decided it would be a good idea to go black currant picking. I had never had black currants before but figured they had to be delicious. It was a fun day (despite the 100 degree weather) but the taste of the berries totally threw me for a loop. They tasted …

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Recipe with video instructions: Full of fruity, boozy and creamy goodness — this dessert has it all. Ingredients: 1 cup crème de cassis liqueur, ½ cup water, ½ cup sugar, 2 papayas, chopped, ½ cup sweetened condensed milk, 2 cups vanilla ice cream

Recipe with video instructions: Full of fruity, boozy and creamy goodness — this dessert has it all. Ingredients: 1 cup crème de cassis liqueur, ½ cup water, ½ cup sugar, 2 papayas, chopped, ½ cup sweetened condensed milk, 2 cups vanilla ice cream

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(c) Matt Russell Ingredients (serves 8/10)For the genoise sponge * 4 eggs * 130g golden caster sugar * 110g plain flour * 20g cocoa powder * 50g unsalted butter, melted and cooled slightly For the blackcurrant crème mousseline * 1 quantity Crème Pâtissière (recipe here), cooled and set * 2 tbsp crème de cassis liqueur * 175g unsalted butter, cubed and chilled slightly * 75g white chocolate, melted and cooled For the soaking syrup * 50g water * 50g golden caster sugar * 2 tbsp kirsch liqueur…

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