By Miriam Nice
This easy recipe is a great way to use up a pick-your-own glut of blackcurrants and makes a refreshing summer drink
Nutrition per serving
- 300g golden caster sugar
- zest and juice 2 lemons
- 450g blackcurrants
Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the lemon zest and juice followed by the blackcurrants. Cook the mixture over a medium heat until the blackcurrants start to soften and burst.
Pour the mixture through a sieve lined with muslin into a clean, heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
Serve approx. 25ml of cordial per 100ml sparkling or still water, or dilute to taste.