Blackcurrant Cordial

5 from 4 votes

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

Prep Time5

Cook Time5

Infusing time20

Total Time30

Course: Drink - non-alcoholic

Cuisine: British

Servings: servings

Calories: 81kcal

Author: Jane Coupland

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