This Blackcurrant Syrup recipe is SO simple to make.
So if you grow, or can source, a bunch of blackcurrants this year. Do yourself a favour and make this recipe pronto!
Have you ever considered making your own Ribena juice from blackcurrants?
It is so simple to make!
And you’ll be rewarded with a big batch of blackcurrant cordial that will knock the socks off anything you can buy in the supermarket.
Fact!
How to Make Blackcurrant Cordial
You can make black currant syrup from either fresh, or frozen blackcurrants. I like to make a fresh batch in the summer, when our blackcurrant bushes are fruiting.
Then towards the end of blackcurrant season, we pick the remaining fruits and freeze them to last us all winter.
If there are any berries left by the following Spring, we tend to use them up in this Ribena recipe, or our other favourite blackcurrant drink, blackcurrant liqueur. (highly recommended!)
Start by placing your (fresh or frozen) black currants and the water into a saucepan.
How to make a ‘double boiler’ or ‘bain marie’
Your blackcurrants need to be gently cooked to release their juices.
This is best done by heating indirectly using a double boiler (also known as a bain marie). If you just plonk them in a pan directly on the stove you may burn them, or overheat them. Overheating can damage their delicate flavour, nutrients and colour.
To rig up a makeshift double boiler, find 2 saucepans that nest pretty well.
The bottom, bigger pan will hold enough water to come halfway up the sides of the top, smaller pan.
You then put the nested pans onto the heat, and the simmering water in the bottom pan will gently heat the contents in the top pan!
You can also use a healtproof bowl (such as Pyrex or ceramic) for the smaller option.
Just mind your fingers as you work, as it’ll get hot.
How to extract the juices from blackcurrants & berries
Gently heat the blackcurrants in a double boiler for about 10 minutes.
Next, take the pans off the heat and mash the fruit with a fork or potato masher.
This will help the skins to break apart, thereby releasing even more juice.
Return to the heat for another 10 minutes or so.
When the contents of the pan are looking slushy and wet, remove from the heat.
You now need to strain the juice from the currants.
How to strain blackcurrants for their juice
To do this, I poured the contents of the pan into a glass measuring jug, through a ‘nut milk bag‘(amazon affiliate link).
This is a fine mesh straining bag that allows you to hang the blackcurrants up and for them to release their juices drip by beautiful drip.
You can also use a clean piece of muslin cloth laid in a sieve.
But if you do any amount of preserving, a nut milk bag comes in handy for so many different projects.
It’s worth noting that this bit can get messy!
My hands, and my wooden kitchen counter, both became stained by that ruby red juice.
You have been warned!
To make it slightly less messy I poured the currant mash into the bag through a wide-mouthed jam funnel (Amazon affiliate link).
This is another bit of kit that gets used for a surprising amount of things! I have the Tala red plastic one, but wouldn’t recommend that one. Instead choose a stainless steel jam funnel and it should last you a lifetime. Jane x
You then want to rig up a hanging station for your blackcurrant juice strainer.
I have a spare camera tripod that has a very handy weight hook on.
But in the past, I’ve rigged up my straining bag using my kitchen broom and 2 kitchen chairs!
Let your imagination run riot :)
You can also squidge the contents of the bag to extract more juice, and this is how you’ll achieve that fashionable purple manicure!
I ended up letting my bag hang overnight, and in the morning, this is how it looked…
How to make cordial from blackcurrant juice and sugar
At this point you’ll need to measure how much blackcurrant juice you’ve extracted.
Mine was very thick so I added enough cold water to bring it up to 568ml (or 1 pint in old money).
This then gets poured into a clean pan, along with the sugar.
And this needs to be really gently heated, stirring the whole time. Just until the sugar is dissolved.
You won’t even need to bring it to a simmer for this to happen.
So stay close, and keep a very beady eye on it.
Finally, all that’s left to do io bottle up your delicious homemade Ribena syrup!
You can buy pretty bottles for this, or reuse any of glass bottles you have.
Either way, see below for ways to sterilise your bottles before filling.
Also, be sure to let your cordial cool in the bottle fully before putting on the lid or cap.
Any heat left in the syrup will cause condensation in the bottleneck which could lead to mould.
How to Sterilise glass bottles for cordials and juices
It is imperative that any preserved product you want to make last longer than a few days in the fridge, must be poured into clean and sterile containers.
I’ll be writing a whole post on this soon as it’s so important. But for now, here’s a quick run through:
You can sterilise new or used glass bottles by:
- cleaning in hot soapy water, then running through the dishwasher
- clean in hot soapy water, then placing in a large pan of boiling water, and boiling for 15 minutes
- cleaning in hot soapy water, then refilling with cold water and adding 1/4 of a Milton sterilising tablet (Amazon affiliate link), and leaving for 15 minutes
If you notice that your homemade cordial has any mould or fluff on the surface on inside of bottle at any point after making it, please do not drink and dispose of it instead.
Help! My blackcurrant cordial isn’t sweet enough!
Don’t worry!
The recipe below is perfect for those of us that would rather taste the currants than the sugar. It is nowhere as sweet as Ribena.
That said, if you’re making this for kids that are used to drinking regular Ribena, you may find this isn’t sweet enough for them.
In the recipe card below you’ll see the basic recipe, with the minimum amount of sugar needed to make this syrup work. (DO NOT use less sugar than this, as it will likely go mouldy if you try to store it for more than a few days).
But I’ll also advise you when to taste the syrup to make sure it’s sweet enough for you.
I’ll then walk you through how much more sugar to add to make it more like the storebought blackcurrant syrups.
How Can You Use Blackcurrant Syrup?
Most simply you can use this blackcurrant cordial mixed with cold iced water for a refreshing taste of summer.
It’s also great as a pouring syrup over ice cream or pancakes. Or try it mixed with milk as a milkshake.
Or even boiling water for a mug of hot blackcurrant (my absolute favourite!).
It also goes together perfectly with vodka or gin, so try adding a little dash to your favourite tipple.
And if you come up with any new favourite cocktails using it, be sure to let us all know in the comments below!
One little bottle of homemade blackcurrant syrup will keep on giving all year long!
Want to make your own? Grab the recipe below, and do tag me in any pics you share on social media – I love to see when my recipes get made around the world! You can find me pretty much everywhere as @hedgecomber :)
And if you want more blackcurrant recipes, head over to my Blackcurrant recipe category.
Extra tip!
Angela left this great tip in the comments:
“I have been making it for years, I also freeze ice cube sizes…… perfect for storing for longer periods.”
Angela, that’s genius!

How to make homemade blackcurrant cordial
- 500 g blackcurrants
- 300 ml water
- 250 g sugar up to 350g depending on taste
Rinse the berries under cold running water.
Place them inside the smaller of two saucepans, along with the water.
Place this pan inside a larger pan that has been half-filled with water to create a double boiler (see above for more info on this).
Put the pans on the stove and bring the bottom pan to a gentle boil.
After 10 minutes, use a fork or a potato mashed to squash the currants down, to extract all the juice from the fruit.
Return the pans to the heat and cook for another 10 minutes (20 minutes total).
Carefully pour the fruit and all the juices through a 'nut milk bag' (see above) or a sieve lined with a piece of clean muslin, into a jug.
Measure the juice, using cold water to top it up to 560ml (1 pint) if necessary. Pour this into a clean pan and add in 250g sugar.
Put back on the heat and stirring constantly, very gently dissolve the sugar. DO NOT let it simmer or boil.
Using a clean spoon, taste the syrup. If it isn't sweet enough add more sugar.
You can safely add up to 350g sugar per 560mls of juice without affecting the texture of your syrup too much, although do keep in mind that the more sugar you use, the thicker your syrup will be.
Using a sterilised funnel, pour the syrup into pre-sterilised bottles.
Leave at room temperature to cool down before putting on the (sterilised) lid.
Once cooled, add the lids or corks and place the bottles in the fridge.
If your equipment was spotlessly clean, you store the bottles in the fridge and you follow the measurement guidelines above, your syrup will be tasty and safe to consume for several months.
Enjoy!
Bridget says
Must make this! Despite the weather the Blackcurrant harvest is excellent this year.
HedgeComber says
Us too Bridget, all the berries are amazing :)
Debs says
Looks gorgeous!
HedgeComber says
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 ;)
Erika @ HomesteadSimple says
Yummy! I need some Heaven in a glass! :)
HedgeComber says
:)
Jo says
We’ve got about three blackcurrants for our harvest and no gooseberries whatsover. Jealous!
HedgeComber says
Oh Jo, I’m so sorry to brag ;O)
Amy @ Homestead Revival says
YUM!! I wonder if I could do this with blackberries? Enjoy your treat!
HedgeComber says
Why not! If you try it, let us know how you get on :)
Philipa Thompson says
Can you make homemade Ribena juice with lukewarm rather than hot water?
HedgeComber says
Yes Philipa, I don’t see why not x
Barbara Gillian says
How can I make the syrup last for Xmas presents? Will I need to add campden tablets to make it last that long? I have sucha glut od blackcurrants!
Kind regards
Barbara
Barbara Gillian says
How can I make the syrup last for Xmas presents? Will I need to add campden tablets to make it last that long? I have such a glut od blackcurrants!
Kind regards
Barbara
Jane Sarchet says
Not sure Barbara, but when you find out could you let me know & I’ll add the instructions to the bottom of the post :)
Janie x
Melissa Steadman says
I make elderflower cordial and put that tablet in to make it last works well
angela bestwivk says
You can make this from any fruit, even oranges, I have been making it for years, I also freeze ice cube sizes…… perfect for storing for longer periods.
Jane Sarchet says
Angela, that is a fantastic idea! I’m going to pop the ice cube tip in the bottom of the article ;)
Janie x
PS homemade orange cordial sound interesting x
kim says
just made my first batch of black current cordial. it is delicious, sure to keep the colds at bay this winter. many thanks,
kim
Jane Sarchet says
Great job Kim! It’s a good year for those berries isn’t it :)
Janie x
Leora says
We make this every year and can it. I warm to 160 F on stove put in sterile hot jars and then BWB for 10 minutes. I also do the same with raspberries tart cherries and apples (would do more but that’s all I have in the back yard). We have gooseberries but they always go into jam.
Jane Sarchet says
Sounds amazing Leora, I’ve just bought my first pressure canner and can’t wait to have a go.
Janie x
Paul Bolton says
My daughter has just made this with white currants to earn a Blue Peter badge. Still too hot to test but will let you know if it works…
Jane Sarchet says
Very cool Paul! Love to think that my lil old recipe would snag your girl a Blue Peter badge! Please do let me know a/ what white currant syrup is like, and b/ if she bags a badge :)
Janie x
Rachael Gray says
My little one woke up last nigt with a sick bug :( It has given me the chance to make this while she was resting though. Freshest Ribena ever! She lovels it and I’m sure it will help nurse her back to health. Perfect way to use up our blackcurrents from our very busy blackcurrent bush! Thank you so much for the recipe and the instiration. R x
Jane Sarchet says
Aww, that’s the sweetest message eve Rachael! Thanks so much for getting in touch and letting me know how well it went. Give that little one a gentle hug from me & I hope she feels better soon ;)
Janie x
Susan dean says
I am from the Caribbean and adding a little ginger to the mix gives it an added great flavour
Jane Sarchet says
Ooh that sounds like a great idea Susan, thanks so much!
Janie x
Della says
I have made elderberry syrup for a few years to keep away those colds in winter but have just returned from a pick your own farm with a heap of blackcurrants of I am going to try this syrup and keep for the winter as I think the taste will be so much nicer! It will be full if vitamin C so I am sure it will do the same job.
Jane Sarchet says
Fantastic news Della! Please let me know how you get on, and more importantly what you think of the taste :)
Janie x
Caroline says
Just picked the first of this year’s crop, so on the stove now. Never get round to using up all the berries I put in the freezer, but drink lots of juice, so this sounds a great recipe.
Jane Sarchet says
I think we may have some leftover from last year too Caroline :D Enjoy the juice!
Janie x
Paul Dawkins says
I’ve made syrup for a number of years and have adapted the method over the years – I have found that if you cook the berries then cool, add 1 tsp of Pectolase (an enzyme used in winemaking to break down pectin) and leave overnight, you will get a better juice yield with a deeper flavour. Also I use a press to extract the juice, which will also increase the yield. Add sugar at 1k to 1litre or to taste. Keeps well but can ferment after long storage – just loosen the lid and wait!
Jane Sarchet says
Great info Paul, thanks so much for sharing!
Jane x
recipesfromapantry says
Now this is a skill I need to have.
Kate Hackworthy (@veggie_desserts) says
What a great way to use up blackcurrants!
Bill Church says
I’ve made my own for some years, but only plain JUICE without sugar , not syrup. I freeze it in plastic 1 or 2 pint milk bottles, Keeps certainly a year or two frozen. Once thawed it will keep up to 2 weeks in the fridge. I put a little in a glass and add about 8 times as much diet lemonade, which gives enough sweetness.
Jane Sarchet says
Bill, that is genius! Thank you so much for sharing :)
Jane x
Bill Church says
Hi Jane
I’m no genius, but I AM all for easy ways of doing things. I do the same with (cultivated) blackberries, of which I grow far more than I and my family can eat, and also redcurrants (though I usually have so few of these that I simply lose them with the blackcurrants!). It might help anyone reading this to know there’s not much difference between berries and currants when diluted.
I guess my basic recipe is much as yours, though the amount of water isn’t critical, and also depends on whether I reboil the first residue to extract a little more juice. And I DO also sometimes add some sugar (rough and ready, but less than you use). I still FREEZE it all (per my reply last year), and the sugar means it keeps twice as long in the fridge – up to maybe a month. Freezing is, for me, much easier than sterilising! I suspect your amount of sugar IS needed if it’s to be kept in jars, and not frozen.
I don’t do bain marie, just a saucepan on the gas ring, then a fine sieve. If it’s sweetened, it’s fine diluted with cold water, but I prefer cheap diet lemonade, which is not too fizzy and provides enough sweetness.
I’m in the UK, by the way!
Bill Church
Cait says
Thanks from this American! This was so good blended with water and ice in my bullet blender. Can’t wait to make black currant water kefir and kombucha next week.
Jane Sarchet says
Yay! So glad you enjoyed it Cait :)
Jane x
Sayga says
I made this and it was PERFECT. I grew up in England and live in the US now. I am allergic to fake sugar so the new Ribena is not possible for me to consume anymore. I bought a black currant bush 5 years ago and this year I finally got enough berries to make anything. I made a black currant jelly and then a 2.5 batch of this. I bought plain Greek yogurt and put a few tablespoons of syrup over the top and it was a delicious creamy Ribena yogurt!!!
My only qualm with the recipe is that I can’t squeeze out enough juice using the recipe as written to get a pint of juice, and I don’t want to dilute my syrup! I used, in total, 1300g currants and 780mL water (2 full-size batches and one 3/5 recipe) and wound up just shy of 2 pints of juice, and topped up the tiniest bit (50-60mL) with water before adding the sugar. Without a press, I just couldn’t squeeze the pulp enough to get any more liquid out!!
I’ve been propagating my black currant bush each year when I cut it back in the fall, though, and now I have 14 young currant bushes in my garden (1-3 years old). I’ll definitely be making this again next year!
Jane Sarchet says
Sayga, I’m so glad you enjoyed the recipe and that it whisked you back to your English childhood! It’s incredible how the smell alone triggers such strong memories :)
Janie x
Sarah says
I pressure canned this at 5lbs pressure for 8minutes so it will last on the shelf. I’m very excited about this recipe.
Jane Sarchet says
That’s good to know Sarah, thanks for sharing your timings with us. Please let us know how it tastes when you uncork it :)
Janie x
Raaz says
How long does this last and where do I put this? In the fridge or cupboard?
Jane Sarchet says
I keep mine in the fridge Raaz, and it doesn’t tend to last long :)
Janie x
Ula says
I’ve just made this and ready to bottle so hope I’ve sterilised them well enough. But couldn’t resist taking out a few fresh berries and squeezing them into a G & T! And I’ve frozen the pulp in small portions as I think it will make a nice addition to porridge in the winter. Shame to throw away all that fibre.
Jane Sarchet says
Brilliant idea Ula! Hope you enjoy your Ribena :)
Janie x
Sarah Kavanagh says
I love this recipe, and have made it several times. One thing I’d like to ask- has anyone made anything with the left over pulp? Could you put it in a cake or pudding for example?
Jane Sarchet says
Absolutely Sarah! You could whisk it into the milk & eggs when you are baking a cake or muffins. Add it to a crumble or fruit pie, anything you fancy! Just be aware that if you for example added it all into a smoothie you’d be consuming a lot of sugar in that smoothie!
Hope that helps
Janie x