Blackcurrant Cordial

Blackcurrant Cordial (aka blackcurrant squash) is fruity, tart and sweet. Add a touch of vanilla to step up the flavour then top with water, soda or sparkling wine to make a variety of blackcurrant drinks including. It’s easy to make, freezable & a great way to use up surplus fruit.

Try a glass of cordial to accompany a deep-filled blackcurrant pie.

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The recipe for this blackcurrant cordial was inspired by numerous family holidays in France. My brood have a soft spot for the thick and full-flavoured syrups that appear on most café menus in France. These syrups come in a dazzling array of flavours and one of my favourite parts of the holiday is watching my girls, on their first café visit of the stay, trying to decide between them.

We get so much enjoyment out of this treat that I decided to make my own version of these fruit syrups. I plumped for a vanilla-kissed variation on blackcurrant cordial since blackcurrants are so quintessentially British.

When diluted this syrup is a fabulous non-alcoholic drink option but can it also be used to shake up a mean blackcurrant mojito.

Note: in the UK this cordial can also be referred to as blackcurrant squash. Elsewhere in the world, especially France, syrup is also a popular term for cordial.

What Makes this Blackcurrant Squash Special?

This blackcurrant cordial is fruity, tart & sweet all in one go. And I’ve laced it with sweet, mellow vanilla to make the flavour a little more exciting. It is dark, punchy and vibrant – definitely a step up from regular blackcurrant squash.

This is a quick & easy recipe to make and it’s a great way to use up a surplus of fruit that would otherwise go to waste. It can even be made with blackcurrants that have previously been frozen or ones that are getting a little on the squishy side.

If you enjoy this cordial you’ll love my recipes for hibiscus syrup and blueberry syrup too.

Ingredients notes

The fruit itself is clearly the star ingredient in this recipe for blackcurrant squash. If you do not grow your own then try your local farm shop during the summer months for fresh blackcurrants – you might even be able to pick your own.

My farm shop also stocks frozen blackcurrants all year round. The suppliers, Field Fare, seem to supply them to many farmshops, so it’s worth checking their website for a stockist near you.

For the hint of vanilla it is perfectly fine to use either a whole vanilla pod or some vanilla extract. Avoid using vanilla essence/ flavouring liquids as these are not the same quality as extract though.

Step by step instructions

1. Put the blackcurrants into a saucepan. Split the vanilla pod (if using), scrape the seeds into the pan then drop the pods in too (if using vanilla extract this is added later on). Sprinkle the sugar over the fruit and pour in the water

2. Allow the sugar to dissolve over a moderate heat, then bring the liquid to simmering point, squashing the fruit with the back of a wooden spoon as it heats (if you have a handheld potato masher you can use this instead of a spoon to break down the fruit)

3. Remove from the heat and cool for 20 minutes then stir through the vanilla extract (if using)

4. Strain either through a sieve or, to ensure that tiny bits of fruit are also removed, strain through a muslin cloth

5. Let cool completely then bottle and refrigerate for up to 4 weeks

Expert Tips

• It’s easy to scale up this blackcurrant cordial recipe – just multiply all of the ingredients by the same amount and ensure you have a pan big enough to cook the syrup in
• Use more (or less) sugar according to personal taste preferences – aim for a drink that still has a definite fruity, slightly lip-puckering twang to it
• When it comes to using the blackcurrant squash play around to find your ideal strength. Start with a serving of 30ml and top up with water as desired. In fact, do as the cafés in France – serve over plenty of ice with the water in a jug for topping up to taste
• The vanilla can be left out without consequence
• Vanilla extract is certainly a less fiddly ingredient to use than the vanilla pod. If using extract do check the bottle for how much to use – exact amounts vary depending on the brand. I used Nielson-Massey which requires 3 teaspoons of extract to replace 1 vanilla pod
• Of course, you can add more vanilla extract to amplify this flavour if desired

Ways to use blackcurrant cordial

Blackcurrant squash is a non-alcoholic fruit drink concentrate made from fruit, sugar and water. It is intended to be diluted before consumption. Here are a few different options to try out:

• go traditional and serve it over ice topped up with water
• try adding sparkling water, lemonade or cream soda for a change
• get swish – make ice cubes with edible flowers in them or drop a few fresh blackcurrants into the glass to bob around for a pretty summer serve
• top with hot water for a comforting warm blackcurrant drink on a chilly day or to soothe a sore throat
• if you fancy a tipple, drop a little syrup into a champagne flute and top with sparkling wine (or champagne)
• Swap the hibiscus syrup for blackcurrant cordial in this hibiscus margarta recipe to turn it into a blackcurrant margarita.

More blackcurrant recipes

Have you made this blackcurrant cordial? What did you make with it? Please leave a comment to let me know.