A dark, intensely flavored homemade blackcurrant syrup made with frozen black currants, white sugar, and lemon juice. Ready in 10 minutes. Works in cocktails, Kir Royale, sparkling drinks, cordials, and over desserts.
Ingredients
- 1 cup frozen blackcurrants no need to thaw
- 1 cup white sugar
- 1 cup water filtered
- 1 tsp lemon juice
Instructions
- Combine frozen black currants, sugar, and water in a small saucepan over medium heat. Stir gently as the currants warm and begin to release their juice.
- Bring to a gentle simmer and cook for 5 to 6 minutes until the currants have fully collapsed and the syrup is deep purple-black and glossy. Do not boil hard.
- Remove from heat. Stir in lemon juice and rest for 5 minutes. Strain through a fine mesh sieve into a clean jar, pressing the solids firmly.
- Leave uncovered until fully cool before sealing and refrigerating.