Homemade Crème de Cassis: The Velvet Elixir You'll Love

Instructions:

1. Rinse the blackcurrants thoroughly under cold water and remove any stems.
2. Place the blackcurrants in the glass jar and pour vodka over them, making sure they are fully submerged. Seal the jar tightly.
3. Store the jar in a cool, dark place for 24 hours, shaking gently every few hours.
4. In a saucepan, combine sugar and water. Heat over medium until sugar fully dissolves, stirring occasionally. Add lemon juice if desired. Remove from heat.
5. After 24 hours, strain the blackcurrants from the vodka using a fine mesh strainer. Discard the solids.
6. Mix the strained blackcurrant vodka with the cooled syrup in a clean jar or bottle. Adjust sweetness if needed.
7. Pour the mixture into clean bottles and seal tightly. Store in the refrigerator for up to one year.