Scarlett WCassis Frappuccino
November 10th 2008 12:29
Cassis Frappuccino
About crème de cassis
Crème de cassis is a blood-red, sweet, blackcurrant-flavoured liqueur, and is an ingredient of kir, an apéritif. The modern version of the drink first appeared in the Burgundy region in 1841, displacing “ratafia de cassis” from prior centuries. It is made from blackcurrants crushed into refined alcohol, with sugar subsequently added. While crème de cassis is a specialty of Burgundy, it is made in other cities of France, as well as in Luxembourg and Quebec.
INGREDIENTS
1 pack crème de cassis (available for Japanese Supermarket)
400 ml low fat milk
20 gm fresh mint leaves
1. Wash fresh mint leaves.
2. Put the milk, and mint leaves into a saucepan and cook for 5 minutes, then remove the mint leaves. Pour 100 ml mint milk into a bowl, cover and chill until needed.
3. Pour 300 ml of mint milk into a bowl, add in crème de cassis, stir until the cassis dissolves.
4. Transfer to a plastic container, cover and freeze for at least 3 hours or until needed.
5. Just before serving, crush the frozen milk with spoon.
6. To serve, mix with chilled mint flavoured milk.
**From “Next Magazine” and “Wikipedia, the free encyclopedia”**
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