Black Currant Syrup (Print Version)

A rich, vibrant syrup bursting with tangy-sweet black currant flavor. Perfect for cocktails, coffee, desserts, or sparkling water.

# What You'll Need:

→ Fruit

01 - 4 cups fresh or frozen black currants, stems removed

→ Sweetener

02 - 2 cups granulated sugar

→ Liquid

03 - 1 cup water

→ Optional

04 - 1 tablespoon fresh lemon juice

# How To:

01 - Rinse the black currants thoroughly under cold water 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 to 12 minutes, stirring occasionally, until the currants burst and release their juices.
03 - Remove from heat and allow the mixture to cool for a few minutes.
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, stirring until the sugar dissolves completely.
06 - Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until the syrup thickens slightly.
07 - Remove from heat and let cool completely. Pour into sterilized glass bottles or jars.
08 - Refrigerate the sealed bottles for up to one month.

# Expert Tips:

01 -
  • It transforms the most ordinary breakfast into something that tastes restaurant-quality without any fuss.
  • One batch lasts weeks in the fridge, so you get endless tiny moments of luxury throughout your month.
  • It's vegan and gluten-free without trying, meaning everyone at your table gets to enjoy it.
02 -
  • Don't skip the cooling step before straining—hot liquid will splatter and you'll lose precious juice, plus you might burn yourself.
  • The syrup thickens noticeably as it cools, so if it looks thin while hot, resist the urge to simmer it longer or you'll end up with something closer to a gel.
03 -
  • Use frozen black currants if fresh ones aren't available—they're often picked at peak ripeness and frozen immediately, so the flavor can actually be more concentrated.
  • Don't throw away the strained solids immediately; some people simmer them again with a little more water and sugar for a second, lighter batch that's perfect for mixing into yogurt.
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