Blackcurrant syrup
Description
This simple blackcurrant syrup recipe works well for both black and red currants. The amount of sugar depends on your taste preferences and the intended use of the syrup. Use more sugar for desserts, and less when serving with meat dishes (this syrup amazingly complements the flavor of grilled meat, for example).
Instructions
- 1
Step 1
1. First, the berries need to be thoroughly washed and cleaned from stems. Then rinse again under running water and dry. If desired, the classic blackcurrant syrup recipe can also be used with frozen berries.
- 2
Step 2
2. Pour the water into a saucepan or a pot. Once the water comes to a boil, add the sugar and cook the syrup for about 1-2 minutes until the sugar dissolves completely. Then add the berries to the syrup and cook for 10-15 minutes, until they become soft. Optionally, you can mash the currants slightly with a spoon beforehand to help them release more juice.
- 3
Step 3
3. Remove the finished syrup from the heat and let it cool slightly. Add a little lemon or lime juice to taste, if the berries are too sweet and you want to add a touch of tartness to the syrup. Also, homemade currant syrup can be made using two varieties of berries, resulting in a more original color and flavor.
- 4
Step 4
4. It's better to let the berries sit for a while, allowing the currants to release all their juice and absorb the sugar properly. If you're short on time, you can proceed to the next step immediately. Gradually add the slightly cooled berries to a sieve and thoroughly rub them through, ensuring that seeds or skins don't get into the syrup.
- 5
Step 5
5. Then pour the syrup into a saucepan and place over heat. Bring to a boil and it's ready. If desired, this syrup can be poured into sterilized jars and stored for winter.
- 6
Step 6
6. To serve the syrup with meat, you can reduce it to a thicker consistency over low heat, stirring constantly.