Blackcurrant Purée Kir Royale
Use Purée Blackcurrant, PONTHIER (1kg) to make this recipe. Blackcurrant purée turns Kir Royale into a fruit-forward aperitif. Make a smooth, lightly sweetened base first, then use a small measure in each glass so the sparkling wine remains lively.
At a glance
- Yield: 6
- Preparation: 10 minutes
- Cooking: 5 minutes
- Chilling or freezing: 1 hour
Ingredients
- 180g blackcurrant purée, thawed
- 60g caster sugar
- 30ml water
- 1 tsp lemon juice
- 750ml bottle dry sparkling wine, well chilled
Method
- Warm the purée, sugar and water just until the sugar dissolves. Cool, stir in lemon and chill.
- Place two tablespoons of blackcurrant base in each of six chilled flutes.
- Add a small splash of sparkling wine and stir gently to loosen the fruit.
- Top slowly with the remaining wine and serve immediately.
Why this recipe works
A prepared fruit base prevents undissolved sugar and dense purée collecting at the bottom. Dry sparkling wine balances blackcurrant's intensity and preserves an aperitif-style finish.
Practical tips and variations
- Taste the purée before adding all the sugar.
- For an alcohol-free version, use a dry alcohol-free sparkling wine.
- Do not mix the full bottle in advance because carbonation will fade.
Serving and storage
Refrigerate the blackcurrant base for up to three days. Add sparkling wine only when serving.
Frequently asked questions
What is a Kir Royale?
It is a sparkling-wine aperitif traditionally flavoured with blackcurrant liqueur.
Does this version contain liqueur?
No blackcurrant liqueur is used, but the main version still contains alcohol from sparkling wine.
Can I make it in a jug?
Yes, immediately before serving, but individual glasses retain bubbles better.
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