Black Currant Syrup (Printable)

A rich, vibrant syrup bursting with tangy-sweet black currant flavor. Perfect for cocktails, coffee, desserts, or sparkling water.

# 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

# Directions:

01 - Rinse the black currants thoroughly under cool water and remove any stems or debris. Pick through the berries to ensure only clean fruit remains.
02 - Combine the black currants and water in a medium saucepan. Place over medium heat and bring to a gentle simmer.
03 - Cook for 10–12 minutes, stirring occasionally, until the currants burst completely and release their juices. The berries should appear soft and broken down.
04 - Remove the saucepan from heat and let the mixture cool for about 5 minutes to make handling easier and safer.
05 - Pour the cooked berries through a fine-mesh sieve or cheesecloth into a clean bowl. Press firmly with a spoon to extract as much juice as possible. Discard the solids.
06 - Return the strained juice to the saucepan. Add the sugar and lemon juice if using. Stir continuously until the sugar completely dissolves.
07 - Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 10–15 minutes, stirring occasionally, until the syrup coats the back of a spoon and thickens slightly.
08 - Remove from heat and let cool completely. Pour into sterilized glass bottles or jars, seal tightly, and refrigerate.
09 - Store in the refrigerator for up to 1 month. The syrup will continue to thicken slightly as it cools.

# Expert Advice:

01 -
  • The flavor is unlike anything you can buy at the store, with a perfect balance of tart and sweet that transforms ordinary drinks into something special.
  • It comes together in under an hour but keeps for weeks in the refrigerator, meaning you can bottle up summer and crack it open on gray winter days.
02 -
  • The syrup will continue to thicken as it cools, so do not overcook it trying to get that perfect consistency in the pan.
  • Hot sugar mixture can cause painful burns, so let it cool for a few minutes before transferring to glass containers.
03 -
  • If using frozen currants, there is no need to thaw them first, just toss them directly into the pan.
  • A splash of this syrup transforms a simple glass of sparkling water into something that feels like a special occasion.
Go back