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 mins
Cook Time5 minutes mins
Infusing time20 minutes mins
Total Time30 minutes mins
Course: Drink - non-alcoholic
Cuisine: British
Servings: 10 servings
Calories: 81kcal
- 300 g Blackcurrants (fresh or frozen)
- 160 g Caster sugar
- 200 ml Water
- 1 Vanilla pod/ equivalent vanilla extract (optional) see notes
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
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.
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