Black Currant Syrup (Print Version)

Rich, vibrant syrup with tangy-sweet black currants. Ideal for cocktails, coffee, desserts, and sparkling water.

# Components:

→ Fruit

01 - 500 g (about 4 cups) fresh or frozen black currants, stems removed

→ Sweetener

02 - 400 g (2 cups) granulated sugar

→ Liquid

03 - 250 ml (1 cup) water

→ Optional

04 - 1 tablespoon lemon juice for brightness

# Preparation Steps:

01 - Rinse the black currants thoroughly and remove any stems or debris
02 - In a medium saucepan, combine black currants and water. Bring to a gentle simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until the currants have burst and released their juices
03 - Remove from heat and allow the mixture to cool slightly
04 - Pass the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing firmly to extract as much juice as possible. Discard the solids
05 - Return the strained juice to the saucepan. Add the sugar and optional lemon juice. Stir to dissolve completely
06 - Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the syrup thickens slightly
07 - Remove from heat and let cool to room temperature. Pour into sterilized glass bottles or jars
08 - Refrigerate for up to 1 month before serving

# Expert Advice:

01 -
  • It transforms into cocktails, coffee, and desserts without breaking a sweat, making you feel like a culinary magician.
  • The deep, tart-sweet flavor tastes like you've been foraging in European orchards, but you made it in your own kitchen.
  • One batch lasts a month in the fridge, giving you endless reasons to open that jar and feel proud.
02 -
  • Don't skip the straining step—if you leave the pulp in, the syrup becomes grainy and the texture suffers, something I discovered the hard way.
  • Sterilizing your jars isn't fussy or unnecessary; it's what keeps your syrup fresh and safe for a full month in the refrigerator.
03 -
  • Always use sterilized jars and allow the syrup to cool completely before sealing to prevent condensation and spoilage.
  • If your syrup crystallizes over time in the refrigerator, a gentle warm water bath will bring it back to smooth life without affecting the flavor.
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