I only drink this on two occasions, when I am in love and when I am not: Blackcurrant cordial
How to Make Blackcurrant cordial
10 to 30 mins
Makes approx. 1.5 litres/2⅔ pints
- 1kg/2lb 4oz blackcurrants
- approx. 500g/1lb 2oz granulated sugar
- 4–6 tsp brandy
Lightly pick over the currants, removing any woody stems — don’t worry too much about stripping the currants from the stalks or topping and tailing them because these bits will be strained out later. Rinse the currants in cold water and put them in a large pan with 650ml/22fl oz water. Slowly bring to the boil for 4–5 minutes, crushing the fruit with a wooden spoon or a potato masher until the currants have burst and released their juice. Remove from the heat.
Strain through a jelly bag or a fine sieve set over a large bowl for several hours or overnight, pressing the fruit lightly with the back of a large spoon or potato masher to extract as much juice as possible.
Measure the juice — you should have about 1 litre/1¾ pints — and put into a clean pan. For every 1 litre/1¾ pints juice add 500g/1lb 2oz sugar. Gently heat the mixture until the sugar has dissolved, then remove from the heat. Pour immediately into warm, sterilised bottles, leaving 1–2cm/½–¾in gap at the top. At this point you may add a couple of teaspoonfuls of brandy to each bottle. Seal immediately with a screwtop or cork.
Store in the fridge for up to 4 weeks.
To serve, dilute 1 part cordial to 5 parts cold (still or sparkling) or freshly boiled hot water. Add a sprig of fresh mint if you like.