Black Currant Syrup (Printable)

A luscious tangy-sweet syrup made from fresh black currants, ideal for enhancing beverages and desserts.

# What Goes In:

→ Fruit

01 - 4 cups fresh or frozen black currants, stems removed

→ Sweetener

02 - 2 cups granulated sugar

→ Liquid

03 - 1 cup water

→ Optional

04 - 1 tablespoon fresh lemon juice

# How to Make It:

01 - Rinse the black currants thoroughly and remove any stems or debris.
02 - In a medium saucepan, combine black currants and water. Bring to a gentle simmer over medium heat.
03 - Cook for 10 to 12 minutes, stirring occasionally, until the currants have burst and released their juices.
04 - Remove from heat and allow the mixture to cool slightly.
05 - Pass the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing to extract as much juice as possible. Discard the solids.
06 - Return the strained juice to the saucepan. Add the sugar and optional lemon juice. Stir to dissolve completely.
07 - Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until the syrup thickens slightly.
08 - Remove from heat and let cool. Pour into sterilized glass bottles or jars.
09 - Store in the refrigerator for up to 1 month.

# Expert Advice:

01 -
  • This syrup transforms ordinary drinks and desserts into something that feels intentional and a little luxurious.
  • Once you taste it, you'll find yourself inventing reasons to use it, from cocktails to morning coffee to spooning it straight onto vanilla ice cream.
02 -
  • The syrup will thicken more as it cools, so resist the urge to simmer it until it looks thick in the pan or you'll end up with something too stiff to pour.
  • Always strain out the pulp completely or your syrup will ferment faster and develop an off flavor after a week or two in the refrigerator.
03 -
  • Freeze the finished syrup in ice cube trays, then pop the cubes into freezer bags for convenient single-serving portions that last for months.
  • Add the lemon juice only at the very end, after tasting, because its brightness is easy to adjust but impossible to undo.
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