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 :)