Beverage Recipes > Blackcurrant Syrup
15 cups Demerara sugar
12 cloves, bruised and put in a muslin bag
(see measure conversions for more information)
- Put the cloves into a large container (not metal).
- Fill the container with alternate layers of blackcurrant and sugar.
- Cover to exclude air.
- Leave for six weeks then strain the liquid and bottle it.
- Close the bottles with cork or screw tops.
- This can be diluted with hot or cold water when needed.
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How to make blackcurrant syrup:
Keep all the utensils very clean when making this recipe to avoid unwanted fermentation. Store carefully. This is a great cordial to have for the winter months. Can be used to make blackcurrant milkshake or blackcurrant toddy. The quantities used in this recipe can be decreased or increased providing the ratios are kept the same.
Ingredients
12 cups blackcurrants15 cups Demerara sugar
12 cloves, bruised and put in a muslin bag
(see measure conversions for more information)
Method
- Top and tail the blackcurrants.- Put the cloves into a large container (not metal).
- Fill the container with alternate layers of blackcurrant and sugar.
- Cover to exclude air.
- Leave for six weeks then strain the liquid and bottle it.
- Close the bottles with cork or screw tops.
- This can be diluted with hot or cold water when needed.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Beverage Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Not sure about keeping time. Home made doesn't have preservatives and could ferment if a natural yeast got into the bottle. Once opened a bottle would have to be kept in the fridge. Really it is trial and error to see what suits you.