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Blackcurrant syrup

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Ingredients for 1 servings:

  • 5 kg currants of your choice
  • 1 kg sugar, white or brown
  • 1 lemon(s), the juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

enough for about 8 bottles

Rinse the currants. Bring to a boil in a large pot and then strain through a fine sieve. Combine the resulting juice with sugar and the juice of one lemon. Bring back to a boil and simmer gently for 5-10 minutes. Pour into prepared bottles—if you don’t have any, you can also use jam jars. Disinfect the lids with a little alcohol (e.g., rum) before sealing. Turn the bottles or jars upside down immediately after filling and let them stand for a few hours. Once cooled, store them in the pantry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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