Recipe courtesy of Jacques Torres
Episode: In Food Today
Save Recipe Print



Combine the water and sugar in a nonreactive medium-size saucepan and place over high heat. Bring to a boil and add the cassis. Stir gently to combine and remove from the heat. Pour the mixture into a 5 x 9-inch loaf pan or a rectangular shallow dish about the same size; it should make a layer about V2 inch thick. Place in the freezer until solid, about 2 hours. (At this stage, the mixture can be stored in the freezer, well wrapped in plastic wrap, for up to three weeks.)

To unmold, dip the pan in hot water for about 5 seconds. Run a sharp paring knife around the edges to loosen the sides of the frozen mixture from the pan. Center a small cutting board over the pan and flip over the board and pan at the same time so the pan is on top. Lift the pan. If the pan does not come off, you will need to dip it in water again. Use a serrated knife to cut the frozen mixture into l/2-inch-wide strips about 3 inches long (or to fit in the glass you are using). Place one cassis stick in each glass and add Champagne. As the cassis sticks melt, they add a delightful fruity flavor to the Champagne.

Cook's Note

Variation: If you cant find cassis, use fresh blueberries

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.


Chocolate Cassis Cake

Recipe courtesy of Ina Garten

Classic Molten Chocolate Cake with Cassis Berries

Recipe courtesy of Trisha Yearwood

Mozzarella Sticks

Recipe courtesy of Giada De Laurentiis

Garlic Cheese Bread Sticks

Recipe courtesy of Ree Drummond

Cassis Bouillabaisse

Recipe courtesy of Jeremy Ducult

Cassis Bonbon Sandwich

Recipe courtesy of Rocio Varela

Cassis a l'eau

Recipe courtesy of Ina Garten

Meringues with Cassis and Raspberries

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories