Which fruit is used to make Crème de Cassis?

Crème de cassis is made from blackcurrants.

Crème de cassis is a sweet, dark-red liqueur produced by crushing blackcurrants, soaking them in alcohol, and adding sugar. The berries give it an intense color and a concentrated flavor that combines dark fruit, acidity, and sweetness.

The drink is especially associated with Burgundy, France, where the modern version appeared in 1841. It replaced an older beverage called ratafia de cassis. Today, cassis liqueur is also produced in regions including Anjou, Luxembourg, Quebec, Vermont, and Tasmania.

The name can cause confusion because blackcurrants are not blackberries. Blackcurrants are small, round berries from the Ribes genus, with a sharper, more aromatic taste. Crème de cassis is commonly served after dinner or mixed into cocktails, most famously the Kir, made with white wine, and the Kir Royale, made with sparkling wine.