Learn how to make black currant cordial, a refreshing summer drink similar to the popular Ribena.
The black currant season is short, and I try to make the most of it. However, I wish I had another bush in the garden so that I could make more; I love these berries.
So this year, I’ve made black currant cordial and Black Currant Cake again. And the most amazing Black Currant Ice Cream you can imagine. I was lucky enough to pick more berries from a friend’s garden so that I could make some jam and jelly.
I make different kinds of syrup every summer, from Elderflower or Rhubarb Syrup in spring to Mint or Strawberry Syrup and so on. Actually, I’ve made syrup using most types of berries that grow around here. I really can’t remember ever buying syrup during the last 10 years or so; making syrup is so easy, and there are so many sorts you can try.
Black currant cordial is one of my favorite sorts. I used to buy it when we lived in England, the Ribena brand is very popular there, but I forgot about it when we came back to Germany. Until the bush in our garden finally started to give us enough berries to be able to do something with them.
If you have lots of berries, try our Black Currant Gin Recipe as well.
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What’s best about this cordial recipe?
- It allows you to use as many berries as you have. When you harvest berries in your garden, it’s difficult to say you will be able to pick precisely one or two kilos.
- This recipe requires you to barely cover the currants with water, which means you will not have to measure, convert or scale anything.
- Once you’ve strained the cooked berries, you will have to measure the juice and add sugar accordingly: 500 g/ 1.1 lb/ 2 ½ cups sugar for each liter of juice. With a bit of simple math, you will always know exactly how much sugar to use.
- You are left to decide how much lemon juice to use, but that is not so vital. Some people leave it out entirely; I don’t; it adds a bit of extra flavor. I use about 2-3 tablespoons per liter of juice.
What do you need to make the syrup?
- Black currants:
- I had 2 kg/ 4.4 lb. As mentioned above, you can use as many berries as you have.
- Sugar:
- 500 g/ 1.1 lb sugar for each liter of juice. You will measure the obtained liquid after cooking the berries and add sugar accordingly.
- Lemon juice
How to make black currant cordial?
- Prepare the berries: Rinse in a sieve under cold running water. Remove the stems. Place in a pot. Mash lightly with a potato masher.
- Cook: Add just enough water to cover them barely; they should not swim. Bring to a boil, stirring occasionally. Simmer on medium heat until they start to soften, about 5 minutes. Leave to stand for 10 minutes. Mash again with the potato masher.
- Strain through a sieve lined with a clean muslin cloth. Press gently to release the juices. The less you press, the clear the syrup and the smaller amount of liquid you will get.
- Measure the juice. Pour it into the clean pan. Add 500 g/1.1 lb/ 2 ½ cups granulated sugar and 2-3 tablespoons freshly squeezed lemon juice for each liter of liquid.
- Bring to a boil again, constantly stirring to help dissolve the sugar. Turn off the heat as soon as the cordial comes to a boil.
- Pour into sterilized bottles using a funnel. Close the bottles and let cool undisturbed on the counter on a folded kitchen towel.
How to store?
Once cool, store the bottles in the refrigerator; the cordial will keep for at least 2-3 months. Once you open a bottle, consume it within 2 weeks or so. Always check the bottles before consuming the cordial. If you notice “clouds” or mold on top of the syrup or in the bottle, discard it.
How to serve black currant cordial?
- Diluted with water (I prefer sparkling water) to taste.
- Use for making cocktails or mocktails. For example, pour some into a tall glass and top it with sparkling wine, gin, vodka, and maybe more sparkling water. Add some ice cubes.
- Drizzle over pancakes, crepes, rice pudding, ice cream, or other desserts.
- Make a milkshake by mixing it with milk.
More ways of preserving summer berries
- Canning Blueberries
- Gooseberry Gin
- Red Currant Jam
- How to Preserve Raspberries
- Watermelon Jam (yes, watermelon is a type of berry)
Black Currant Cordial
Ingredients
- 2 kg black currants 4.5 lbs, Note 1,2
- water to barely cover the black currants
- 500 g sugar for each liter of juice 2 ½ cups
- 2-3 tablespoons freshly squeezed lemon juice for each liter of juice
Instructions
- Prepare: Rinse the black currants in a sieve under cold running water. Remove the stems. Place in a pot. Mash lightly with a potato masher.
- Cook: Add just enough water to cover the berries barely; they should not swim. Bring to a boil, stirring occasionally. Simmer on medium heat until they start to soften, about 5 minutes. Leave to stand for 10 minutes. Mash again with the potato masher.
- Strain through a sieve lined with a clean muslin cloth, pressing gently to release the juices (Note 3).
- Measure the juice and pour it into the clean pan. Add 500 g/1.1 lb/ 2 ½ cups granulated sugar and 2-3 tablespoons freshly squeezed lemon juice for each liter juice.
- Bring to a boil again, constantly stirring to help dissolve the sugar. Turn off the heat as soon as the cordial comes to a boil.
- Pour into sterilized bottles using a funnel. Close the bottles and let the syrup cool undisturbed on the counter on a folded kitchen towel.
Notes
- The recipe allows you to use as many berries as you have. You will not have to measure the water; use enough to cover the berries barely; they should not swim.
- After straining the liquid, measure it in a measuring jug and add sugar accordingly: 500 g/ 1.1 lb/ 2 ½ cups sugar for each liter juice. Next, add about 2-3 tablespoons of fresh lemon juice per liter of black currant juice.
- The less you press, the clear the cordial, but also the smaller amount of juice you will get.
mjskitchen says
After going through your black current recipes I sure wish I could find a while bunch of black currents. I never see them at the markets here, but I'm going for a hunt. Love the cordial, the ice cream, the muffins - they all look delicious!
judith says
Hello Adina!
I have a ton of black currants this year :)))). Uaually, I just load up a bottle of gin with the berries and let it "rip." It's great from day #1 until about a year or so. I just keep adding gin as it gets used up.
HOWEVER!!! your recipe for creme de cassis sounds divine and I am determined to try it.
My questions are: how do I store it, and did you ever mix it with other fruits? And is the abv change? (the gin I use is 47% abv)
My mother made tutti fruiti by a similar method as yours. She just kept layering fruits and sugar in a dark earthenware crock.
I'm definitely going to try the jam, too!
Best regards!
Adina says
Hi Judith. Nice that you have so many berries, they are great. I always store cassis in the cellar, so a dark cool place. I've never mixed it with other fruit, but I suppose it's possible. The vodka I use is 40%, so 47% is definitely ok. The jam is delicious as well, I hope you try it.
Kevin says
I made a version of this and loved it! I used black currants and elderberries since I had them on hand. I had about 400 grams of berries total. I used a bit more water than the recipe recommends as I needed to boil them longer because of the elderberries (need at least 15 min, I did mine for a little over 20 min). I ended up with a little more than 2 cups (~1/2 liter) after straining. I only added 150g of sugar (should’ve been closer to 250g per recipe proportions) because I just couldn’t bear to add that much sugar. I’ll be using it with club soda and fresh mint leaves as a mocktail. Can’t wait! Thanks!
Adina says
Hi Kevin, thank you for feedback and the rating. Elderberries sound great, I have to pick some as well this fall.