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 blackcurrant syrup? It is so simple to do, and you will be rewarded with a big batch of blackcurrant syrup that will knock the socks off anything you can buy in the supermarket. Fact!
Blackcurrant syrup uses?
So far we’ve indulged in it as a syrup mixed with cold iced water, as a pouring syrup over ice cream, mixed with (soya) milk as a milkshake, mixed with boiling hot water for a hot blackcurrant (my absolute favourite!) and I have plans to incorporate it into a cocktail or two this weekend.
This 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.
Edited to add; 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.” Genius!
- 500 g blackcurrants
- 300 ml water
- 250 g sugar up to 350g depending on taste
Put the berries and water in a bain marie or basin over a pan of hot water. Squash them down well and simmer gently 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 (or each 560ml), add 250g-350g 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.