Black Currant Syrup (Print View)

A rich, vibrant syrup with tangy-sweet black currant flavor. Perfect for drinks and desserts.

# What You’ll Need:

→ 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 tbsp lemon juice

# How To Make It:

01 - Rinse black currants thoroughly and remove any stems or debris.
02 - Combine currants and water in medium saucepan. Bring to gentle simmer over medium heat and cook 10-12 minutes, stirring occasionally, until currants burst and release juices.
03 - Remove from heat and cool slightly. Pass mixture through fine-mesh sieve or cheesecloth into clean bowl, pressing firmly to extract maximum juice. Discard solids.
04 - Return strained juice to saucepan. Add sugar and optional lemon juice. Stir until sugar dissolves completely.
05 - Bring to gentle boil, reduce heat and simmer 10-15 minutes, stirring occasionally, until syrup thickens slightly.
06 - Remove from heat and let cool completely. Pour into sterilized glass bottles or jars. Refrigerate up to 1 month.

# Expert Suggestions:

01 -
  • The flavor is intense and unlike anything you can buy at the store
  • It comes together in under an hour and keeps for a month
  • A little goes a long way, so one batch lasts through dozens of drinks and dishes
02 -
  • Press firmly on the berries when straining, but stop when the liquid running through becomes cloudy
  • The syrup will continue to thicken slightly as it cools, so do not overcook it on the stove
03 -
  • Frozen currants work just as well as fresh, so you can make this syrup year round
  • A candy thermometer is optional but helpful for beginners
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