Blackcurrant Cordial:This recipe makes about 1ltr, but if you have less or more Blackberries its easy to adjust.
Ingredients:
1.25kg Blackcurrants
Granulated Sugar (approx 600g)
Water
1tsp Citric Acid.
Put the Blackberries into a large pan with 400ml of water over a low heat and gently cook for about 10 mins, squash the fruit with a potato masher to release the juice.Pour the liquid into a Jelly Bag, or muslin lined sieve, set over a bowl and press to release the juices.
Measure how much juice you get and allow 300g of Sugar per 500ml of juice. Put the juice & sugar into a large pan and dissolve over low heat, do not allow the juice to boil. Remove at once and stir in 1 teaspoon of Citric acid.
When cooled a little, decant into sterilised cordial bottles with swing stoppers.
These 500ml recycled glass bottles are available from Lakeland at £3.99 each, but being reusable represent good value.The Citric acid is to make the Cordial keep longer, up to a year, if you don't have any don't worry your Cordial will keep for a few weeks in the fridge anyway, if it lasts that long!
I found you only need about an half an inch depth of cordial in a half pint glass, before adding water, but you will know your own strength by trial and error. It's a perfect summer drink diluted with sparkling spring water too. Enjoy.
Thanks for reading/returning. Ian
That looks divine x
ReplyDeleteOh wow, that looks great! I've used all my blackcurrants up now but I'm temped to buy some more just to make some of this... :)
ReplyDeleteOooooh yummy! That sounds lovely :-) Love 'n' hugs, Mel xx
ReplyDeleteI got hold of some blackcurrants and made a summer pudding - wish I'd known about this cordial!
ReplyDeleteHiya. Just thought I'd let you know that I googled blackcurrant juice recipes and found this recipe. I made some and love it! So easy and so delicious! Will definitely make it again - the kids tell me it tastes exactly like ribena only nicer! Thank you from New Zealand. :)
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ReplyDeleteMade this fantastic flavoured cordial but it fermented and went off after just a week even with citric acid. Shame wasted my harvest of 5 lbs of currants.
ReplyDeleteHelp! The blackcurrant goo is so thick it won't strain through a bag or a sieve! I double the quantities by the way.
ReplyDeleteI found this really thick too - strained ok but has now nearly set in the bottle! I was really careful not to boil once I added the sugar as I understand this can turn it to jelly really quickly. Will wait and see how long it lasts - not long by the looks of the children's faces!
ReplyDeleteJust made a batch and sampling it before its cooled! Lovely summery flavour. Thanks for the tip about citric acid.
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