how do I make blackcurrant syrup?

Answer 1

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 blackcurrants
15 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.
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Answer 2

Blackberry Currant Syrup

1 lb Blackberries, 500 g
1 lb Currants, 500 g
4 lb Sugar, white, 2 kg
4 cup -Cold water

To serve, add a few tablespoons to cold or sparkling water
Put sugar and water in a large pot, bring to a boil and skim it. Add the Blackberries and currants and boil gently about twenty minutes. Strain through a sieve, cool and bottle. Keep in a cool place.

Answer 3

Don't bother to top and tail, just wash them and weigh them and add the same weight of sugar and the same volume of water, heat and dissolve the sugar, then boil for 20 minutes until it thickens a bit. Strain through a muslin or clean tea towel and bottle, keep it in the fridge for years and years!! xxx

Answer 4

goto your local shops and buy some Ribena