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Home » Drinks

Blackcurrant Cordial with (Optional) Vanilla

April 15, 2021 by Jane Saunders 10 Comments

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A bottle of blackcurrant cordial and drinks with text overlay
Blackcurrant cordial in a jar and glass with text overlay
A bottle of blackcurrant cordial and drinks with text overlay

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. It’s easy to make, freezable & a great way to use up surplus fruit.

This recipe was first published in July 2016 and updated in April 2021.

A bottle of blackcurrant cordial and drinks made from it in tall glasses
Contents hide
1 What Makes this Blackcurrant Squash Special?
2 Ingredients
3 Step by Step Instructions
4 Tips and FAQs
5 Ways to Use this Cordial
6 More blackcurrant recipes
7 Blackcurrant Cordial with Vanilla

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 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.

Ingredients

Ingredients for fruit squash with text overlay

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.

Close-up of frozen blackcurrants

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)

Step by step images to making fruit syrup in a saucepan

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

Step by step images: straining fruit syrup through cloth to remove pulp

Tips and FAQs

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

Frequently Asked Questions

How long can it be stored for?

Once made, the cordial will keep, refrigerated, for around a month.

Can I freeze it?

Yes! This blackcurrant cordial can also be frozen and defrosted for later use. Try pouring into an ice cube tray then freezing, so you can pop out a single portion as required.

Ways to Use this 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)
  • use it to make a particularly stylish Mojito
Glasses filled with diluted blackcurrant cordial and ice with a jug of cordial alongside

More blackcurrant recipes

Blackcurrant Cake with Pistachio and Coconut
Check out this recipe
Close up of a blackcurrant upside down dessert cake.
Blackcurrant and Apple Crumble
Check out this recipe
Apple & Blackcurrant Crumble
Blackcurrant Sorbet
Check out this recipe
Blackcurrant sorbet- featured image
Deep-Filled Blackcurrant Pies
Check out this recipe
Blackcurrant Pies
A bottle of blackcurrant cordial and a drink made from it

Blackcurrant Cordial with Vanilla

Jane Saunders
Blackcurrant Cordial: fruity, tart, sweet and laced with vanilla. A step up from regular squash that will please kids and adults alike. Top with water, soda or Sparkling wine. Easy to make, freezable and a great way to use up surplus fruit. Makes approx 350ml
5 from 4 votes
Print Pin Rate
Course: Drink – non-alcoholic
Cuisine: British
Prep Time: 5 minutes
Cook Time: 5 minutes
Infusing time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 81kcal
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Ingredients

  • 300 g Blackcurrants (fresh or frozen)
  • 160 g Caster sugar
  • 200 ml Water
  • 1 Vanilla pod/ equivalent vanilla extract (optional) see notes
Metric – US Customary

Instructions

  • Put the blackcurrants into a saucepan
  • If using a vanilla pod split it lengthways and scrape the seeds into the pan. Add the pod too (if using vanilla extract do not add it here – it goes in later)
  • Sprinkle the sugar over the fruit and pour in the water
  • 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 until it is well broken down (or use a potato masher if you have one)
  • Remove from the heat and cool for 20 minutes, stir through the vanilla extract (if using) before straining through a sieve
  • Optional: Strain the liquid through a muslin cloth to remove any small pieces of fruit that may have passed through the sieve
  • Let cool completely, then store in the fridge for up to 1 month or freeze in small batches

Notes

Cooking Tips

  • It is easy to scale this recipe up or down to suit your requirements. Just ensure the pan you cook the syrup in is of sufficient size
  • 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 syrup 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
  • And don’t forget that the syrup can be frozen – I like to pour portions into ice cube trays and freeze them, so I can bring out a serving at a time as and when required.

Nutrition Per Serving (Approximate)

Serving:30ml | Calories:81kcal | Carbohydrates:21g | Protein:1g | Fat:1g | Saturated Fat:1g | Sodium:2mg | Potassium:97mg | Sugar:16g | Vitamin A:69IU | Vitamin C:54mg | Calcium:17mg | Iron:1mg
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  1. Pam

    June 30, 2020 at 2:49 pm

    5 stars
    Well, I learned a lot reading this. I always thought of squash as a yellow vegetable and had no idea it could refer to a drink. Also, I’ve thought cordials were alcoholic after dinner drinks. Thanks for the education and the yummy recipe.

    Reply
    • Jane Saunders

      June 30, 2020 at 4:07 pm

      oh interesting. I bet it’s different continents playing tricks on our word meanings again. I grew up on cordials…. definitely no alcohol in those ones, but I’m happy to upgrade now, haha 🙂

      Reply
  2. Lauren Vavala | Delicious Little Bites

    June 29, 2020 at 1:36 pm

    The final beverage looks so good! This recipe seems easy enough – I’m going to give it a try.

    Reply
    • Jane Saunders

      June 29, 2020 at 4:03 pm

      Hope you enjoy it!

      Reply
  3. Beth

    June 23, 2020 at 2:57 pm

    I made this over the weekend and it really is so incredibly flavorful! Thanks for the delicious recipe.

    Reply
    • Jane Saunders

      May 30, 2020 at 4:04 pm

      Ah brilliant – thanks for letting me know you got along well 🙂

      Reply
  4. Sophie

    July 25, 2019 at 2:37 pm

    5 stars
    This and ranch water are my all time favorite drinks. Thanks a lot for this recipe. Black currant is what I love.

    Reply
  5. Jen

    April 15, 2019 at 1:25 pm

    5 stars
    This is such a great idea! We love sparkling water especially during the summer and this will give it a splash of flavor not to mention gorgeous color too!

    Reply
  6. Mimi

    July 07, 2016 at 2:17 pm

    wow. I’m so enthralled by the photos I hardly read the recipe! Such a wonderful way to make a unique cocktail!

    Reply
    • Jane Saunders

      July 07, 2016 at 4:04 pm

      Mimi, thankyou so much, but please do read the recipe – I don’t want you to miss out 😉

      Reply

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