It's like 90 degrees again today. Perhaps the only benefit of our make-shift basement kitchen is that it's relatively cool and not such a horrible place to hang out on a day like today.
And today's little project was Creme de Cassis. Inspired by Jane Grigson's Fruit Book, I set about soaking the currants in red wine earlier this week. This was supposed to be a 48 hour process but hey, an extra few hours of wine-soaking can't really hurt, can it? Just jarred a small batch. It's not to "be broached" for 48 hours, Grigson advises. But I couldn't wait. I mixed up a round of cassis cocktails with the remainder that didn't fit into the jar. A little cassis, a splash of soda and a twist of lemon.
We enjoyed our cassis cocktails in the coolness of an air-conditioned room while reading this lovely piece entitled Currant Affairs by Corby Kummer which ran in the Atlantic back in 1996.
