A sharp and sweet red currant syrup recipe made with frozen red currants, white sugar, and vanilla. Ready in 10 minutes. Works in cocktails, sparkling drinks, lemonade, cordials, and over desserts.
Equipment
- Small saucepan
- Wooden spoon or spatula
- Fine-mesh strainer or sieve
- Glass bottle or jar
Ingredients
- 1 cup frozen red currants no need to thaw
- 1.25 cups white sugar
- 1 cup water filtered
- 1 tsp vanilla
Instructions
- Combine frozen red 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 4 to 5 minutes until the currants have fully collapsed and the syrup is vivid red and glossy. Do not boil hard and do not overcook.
- Remove from heat. Stir in vanilla 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
Notes
Red currant loses its sharp fresh character faster than any other fruit syrup at high heat.
Use 1.25:1 sugar ratio, not 1:1 - the extra sugar balances the natural tartness of red currant.
No need to thaw frozen currants - add straight from the bag.