Hmmm, this is pretty scrummy! So far we’ve indulged in it as a cordial mixed with cold iced water, as a pouring syrup over ice cream, mixed with (soya) milk as a milkshake and I have plans to incorporate it into a cocktail or two this weekend.
Want to make your own? Here ya go!
To each lb of blackcurrants you’ll need 1/2 pint of water and 8 – 12oz sugar.
Put the berries and water in a bain marie or basin over a pan of hot water. Squash it down well and heat for about an hour until all the juice is extracted.
Strain through a jelly bag, muslin or fine sieve.
Measure the juice and to each pint, add 8-12 oz sugar. Gently heat through until sugar has dissolved.
Pour the syrup into hot, sterilised bottles, let cool and then pop on sterile lids and it will keep for months in the fridge!
Redcurrants next me thinks :)
Must make this! Despite the weather the Blackcurrant harvest is excellent this year.
Us too Bridget, all the berries are amazing :)
Looks gorgeous!
It sure is! I’ve just been weeding & planting in a very warm poly tunnel and have come home to an iced jug of it in the fridge! Heaven ;)
Yummy! I need some Heaven in a glass! :)
:)
We’ve got about three blackcurrants for our harvest and no gooseberries whatsover. Jealous!
Oh Jo, I’m so sorry to brag ;O)
YUM!! I wonder if I could do this with blackberries? Enjoy your treat!
Why not! If you try it, let us know how you get on :)
Can you make homemade Ribena juice with lukewarm rather than hot water?
Yes Philipa, I don’t see why not x