Add a touch of tangy sweetness to your favorite drinks, breakfasts, and desserts with this quick and simple Blackcurrant Syrup recipe! Ready in 15 minutes with just 2 ingredients.
Blackcurrant syrup (like Ribena!) is tangy, sweet and full of bold flavor. You can make a batch in just 15 minutes, and you only need two ingredients.
Two years ago, we planted a small blackcurrant tree in a pot in the garden. It's grown a lot and this year we had a HUGE crop of juice, tart blackcurrants.
Blackcurrants are a hugely popular flavoring in the UK, seen in Ribena cordials and juices or in jams.
Growing up in Canada, I had never even heard of blackcurrants before I moved to England and I was instantly hooked on the taste.
Now, you don't want to eat a punnet of fresh blackcurrants, since they are very sour. So I've been making batches of blackcurrant simple syrup to use ours up!
We've had it on vanilla ice cream, yogurt in the morning, and drizzled into sparkling water.
Once you try it, you'll be hooked. We are!
I'm a huge fan of homemade simple syrup recipes. There are just so many varieties of fruit or spice flavors that you can create.
I use them in drinks with soda, on desserts, and for breakfast on pancakes, oats, or yoghurt. A few of my favorite flavors are Lemon Syrup, Coffee Syrup, Blueberry Syrup.
Jump to:
What are Blackcurrants?
Blackcurrants are small, tangy berries with a dark purple color. They belong to the Ribes genus and are known for their distinct flavor.
These berries are native to Europe and parts of Asia and have been used in culinary and medicinal applications for centuries.
You can enjoy them fresh, used in various recipes like jams and pies, or transformed into delicious blackcurrant syrup. With their unique aroma and bold taste, blackcurrants offer a delightful and vibrant culinary experience.
They're pretty sour though, so you won't want to eat them on their own!
Ingredients
- Blackcurrants: The star of the show, known for their bold and tangy flavor. If fresh blackcurrants are not available, frozen ones can be used as a substitute.
- Sugar: Adds sweetness to balance the tartness of the berries and acts as a natural preservative for the syrup.
- Water: Serves as the base to dilute the syrup and achieve the desired consistency.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Add the water, blackcurrants and sugar to a pot over a medium/low heat and stir.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Remove from the heat and cool slightly.
Place a sieve over a bowl and carefully pour in the syrup to strain.
Allow the mixture to cool and pour into a sanitized bottle or jar.
Refrigerate for up to 2 weeks.
Variations
- Lemon Blackcurrant Syrup: Add a squeeze of fresh lemon juice during the cooking process to add a zesty and bright note to the syrup.
- Blackcurrant Cordial: Infuse the syrup with a hint of your favorite spirit, such as vodka or gin, for an adult twist.
- Mixed Berry Syrup: Combine blackcurrants with other berries like raspberries or blackberries for a delightful medley of flavors.
- Spiced Blackcurrant Syrup: Add warm spices like cinnamon, cloves, or star anise during the cooking process to infuse the syrup with a cozy and aromatic touch.
Ways to use blackcurrant syrup
- Drizzled on your pancakes, waffles, or french toast.
- Create flavorful cocktails by adding simple syrup. Add it to classic cocktails like mojitos, margaritas, or daiquiris for a delicious twist. You can also mix it with sparkling water or lemonade for a refreshing non-alcoholic beverage.
- Mix your blackcurrant simple syrup with sparkling water or freshly squeezed lemonade to create your own homemade sodas or lemonades.
- Infuse your baked goods with a touch of flavor by using flavored simple syrup. Brush it onto cakes or cupcakes for added moisture and taste. You can also drizzle it over fruit tarts, cheesecakes, or pound cakes to enhance their flavors.
- Stir your syrup into plain yogurt to create a customized fruit-flavored yogurt. Alternatively, pour it over ice cream as a delectable sauce. The combination of creamy and fruity flavors is simply irresistible.
- Create a flavorful marinade for meats, poultry, or even grilled vegetables by incorporating flavored simple syrup. It adds a touch of sweetness and enhances the overall taste of your dishes. You can also use it as a glaze for roasted meats or as a finishing touch on grilled foods.
- Mix it into your popsicle or sorbet recipes for an extra burst of fruity goodness. It adds flavor and helps balance the sweetness, resulting in delicious frozen treats.
Storage
Once you've prepared the blackcurrant syrup and strained it, allow it to cool before transferring it into a sanitized bottle or jar.
Seal the container tightly to preserve freshness and prevent any contamination. Refrigerate the syrup, and it should stay good for up to two weeks.
For longer storage, consider freezing smaller portions of the syrup in airtight containers or ice cube trays and thaw as needed.
Top tips
- Allow the mixture to cool slightly before pouring it through a fine-mesh sieve. This will make the straining process easier and safer.
- Ensure that the bottle or jar you use to store the syrup is properly sanitized. I run my bottles through the dishwasher to sanitize them.
FAQ
Yes, you can use frozen blackcurrants as a substitute. They will work just as well and provide a similar flavor.
Absolutely! Blackcurrant syrup can be a delightful addition to cakes, muffins, and other baked goods. It adds a burst of flavor and moistness to your creations.
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📖 Recipe
Blackcurrant Syrup
Equipment
- Fine mesh sieve
Ingredients
- 1 cup water 240ml
- 1 cup blackcurrants 225g
- 1 cup sugar 200g
Instructions
- Add the water, blackcurrants and sugar to a pot over a medium/low heat and stir.
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Remove from the heat and cool slightly.
- Place a sieve over a bowl and carefully pour in the syrup to strain.
- Allow the mixture to cool and pour into a sanitized bottle or jar.
- Refrigerate for up to 2 weeks.
Notes
- Allow the mixture to cool slightly before pouring it through a fine-mesh sieve. This will make the straining process easier and safer.
- Ensure that the bottle or jar you use to store the syrup is properly sanitized. I run my bottles through the dishwasher to sanitize them.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Suzannah
I had lots of blackberries from the huge bush in our yard, so tried this syrup. Was so easy! So far we've had it on pancakes and in seltzer water. I'll need to make another batch!
Ned
This syrup is incredible! I loved it and I used it on my kids pancakes this morning.
Andrea
I can't wait to use this fabulous black currant syrup on ice cream, pancakes, and in some of my favorite cocktails. It's such a unique and delicious flavor.
Toni
Love how easy this is to make! Thanks for sharing the recipe!
Charla
Roll on breakfast time as I cannot wait to drizzle this syrup over my plantain pancakes.