Go Back
+ servings
A bottle of blackcurrant cordial and a drink made from it
Print Recipe
5 from 4 votes

Blackcurrant Cordial with Vanilla

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 minutes
Cook Time5 minutes
Infusing time20 minutes
Total Time30 minutes
Course: Drink - non-alcoholic
Cuisine: British
Servings: 10 servings
Calories: 81kcal

Ingredients

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

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

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