Kitchen Garden Forum

With everyone's blackcurrants ripening now I thought this was an opportune time to be posting this recipe.
I don't use as much sugar as it states so you might want to add it gradually and keep tasting.
I like this recipe because not only does it taste good, it also doesn't involve boiling the blackcurrants, which destroys the vit C content.

2lb blackcurrents
1 pint water

Put both in a big bowl. Mash the blackcurrants.
Cover with a clean cloth.
Leave 2-3 days in a cool, dark place.
Place the bowl over a saucepan of boiling water, let the mixture warm through and stir well to release the juices.
Strain through a muslin cloth.
Measure the liquid and add 12 oz sugar for 1 pint liquid. Heat v. gently to dissolve the sugar.
Pour the liquid into bottles.
Keeps 6 weeks in the fridge or can be frozen.

Jenny, thanks for the reminder, you gave me this recipe last year when I asked for advice but I never got round to doing it. Looks like a bumper crop of currants this year, so I'll definitely be giving it a go this time.

Just made 2 pints of this.....yum!

Any ideas for making ice cream with it?

Thanks

Jerry

Funny you should ask, Jerry, but I made some blackcurrant ice cream the other day with the fruit but it was too strong. I used a recipe I have for strawberry ice cream but blackcurrants must be much stronger (der!). So this is a long winded way of saying I don't know! Sorry!