Red Currant Syrup Recipe

Red Currant Syrup recipe is easy to make and another way to use up your red currant harvest. The syrup or cordial as its known makes a tasty refreshing drink. Learn how to make this delicious syrup at home with a minimum of ingredients, effort and tools. It is that easy to make plus you get to enjoy your garden harvest even in winter.

RED CURRANT CORDIAL OR SYRUP

Red currant syrup is very popular in the German speaking regions of Europe. We make syrups with some of our summer and spring harvest. Making cordials is very popular in Switzerland and other northern European countries. We generally make cordials from elderberry flowers in spring, and during summer we make syrups with the different berries that are in season.

So I thought I will make a red currant syrup in addition to jelly from this years harvest.

PROPERTIES OF RED CURRANT

Red currants are tart and quite sour compared to many of the other currant varieties. Once ripe they look like little rubies. I usually love to eat the berries as soon they are ripe and freshly picked. Moreover, these berries are rich in Vitamin C and poly phenol’s and who doesn’t like more of Vitamin C.

Red Currants are suitable as a red currant jelly or other preserves like a red currant syrup or cordial. Its easy to preserve red currants because of their sour taste. Similar to the jelly recipe, red currant syrup recipe is also very easy to make. Lets dive into the recipe.

TOOLS YOU MAY NEED

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Heavy bottom pot

Canning Funnel

Glass bottles with stopper

Sieve

RED CURRANT SYRUP RECIPE VIDEO

HOW TO MAKE RED CURRANT SYRUP

Scroll down for printable recipe card

Ingredients

• 1 kg of ripe red currants
• 400 ml of filtered water
• 400 gms of castor sugar
• Juice of 1 lemon

Method

1. Remove the berries and any stray leaves from the stalk with the help of a fork.
2. Wash the berries a couple of times and drain.
3. Add water to the clean berries in a heavy bottom pot and cook on medium heat till the berries become soft.
4. Don’t mash the berries, as we don’t want too much pectin because red currants are high in pectin.
5. Switch off the heat and pass it through a sieve and leave it to drain for about 2 to 3 hours. You should be able to get about 1 liter of the juice.
6. You can save up the pulp and freeze it and use for a low pectin fruit jam.
7. Use the same pot you cooked the berries and mix in the juice, sugar and lemon juice.
8. You will notice that the color changes to a vibrant red once you add the lemon juice.
9. Cook the juice for 2 minutes and don’t thicken it like a jelly.
10. Pour into sterilized glass bottles with the stopper.
11. While pouring the hot liquid, place the bottles on a wooden board. Because this will prevent the bottle from breaking while pouring the hot liquid.
12. Cool and serve, by adding 2 tablespoons of the syrup to a glass of water.

HOW LONG CAN YOU STORE THE SYRUP

Because you have preserved the juice with sugar, they store well for a year easily without refrigeration. We usually do not refrigerate the syrup. I store the bottles in the cellar for long term storage, but it seldom lasts that long in our home.

RED CURRANT SYRUP SERVING IDEAS

Some of the ideas for using up the syrup are- adding a few spoons of the syrup into a glass of carbonated water. Adding carbonated water into juice or syrup is called Shorle in German and Shorle is popular here.

Add a few spoons of the syrup on top of homemade ice cream.

Just plain syrup diluted in water is also a refreshing drink.

Your feedback is valuable

Did you like Easy Red Currant syrup recipe ? Leave me a comment, I’d really love to know! Also Tag me on Instagram @swisshomegardenofficial

Have some feedback you’d like to share? Leave a note in the comment section below!

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PIN IT FOR LATER

Red Currant Syrup Recipe

Serves: 20 Prep Time: 4 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 53 per TBSP calories 0.01 grams fat

Rating: 4.3/5

( 23 voted )

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Ingredients

• 1 kg of ripe red currants
• 300 ml of filtered water
• 650 gms of castor sugar
• Juice of 1 lemon

Instructions

1. Remove the berries and any stray leaves from the stalk with the help of a fork.
2. Wash the berries a couple of times and drain.
3. Add water to the clean berries in a heavy bottom pot and cook on medium heat till the berries become soft.
4. Don't mash the berries, as we don't want too much pectin because red currants are high in pectin.
5. Switch off the heat and pass it through a sieve and leave it to drain for about 2 to 3 hours. You should be able to get about 1 liter of the juice.
6. You can save up the pulp and freeze it and use for a low pectin fruit jam.
7. Use the same pot you cooked the berries and mix in the juice, sugar and lemon juice.
8. You will notice that the color changes to a vibrant red once you add the lemon juice.
9. Cook the juice for 2 minutes and don't thicken it like a jelly.
10. Pour into sterilized glass bottles with the stopper.
11. While pouring the hot liquid, place the bottles on a wooden board. Because this will prevent the bottle from breaking while pouring the hot liquid.
12. Cool and serve, by adding 2 tablespoons of the syrup to a glass of water.

Did You Make This Recipe?

How did it go? Tag me on Instagram at @vitalfairliving.

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