blackcurrrent surplus/drink

[tomatoada]

Has anyone a quick easy recipe to make blackcurrents in to a drink?  I tried googling but they looked a bit complicated.  I would not need to keep it long.

[tomatoada]

[manicscousers]

I just sweat them down, with a small amount of water, mash with a potato masher and strain, add sugar or sweetener to the liquid and cool..dilute with sparkling water or lemonade  :)
this keeps in the fridge for a week or so

[daileg]

mmm like the sound of that

[tomatoada]

Many thanks.  Like the tip about the potato masher.

[tomatoada]

Thanks it worked and I made the next lot into b/c jelly in the M/W.  No messing with pans and muslin.

[Obelixx]

We have had kilos of kilos in our biggest bumper crop ever.  Some have gone to make blackcurrant liqueur - soak in brandy or eau de vie for 2 months then add sugar to taste and bottle - some is making blackcurrant vinegar - soak for 5 days then strain, boil and add sugar -  some have made standard blackcurrant jelly, some have just been frozen for future crumbles and pies and the rest have been used to make loads of spiced blackcurrant jelly for serving with game, pork and in sauces.  Yum.

[tomatoada]

And I cut of the branches with fruit so pruning the bushes.  Avery useful tip.

[Ishard]

Blackcurrant syrup

Ingredients:
1kg blackcurrants and no need to "top and tail"
600ml water
375 grms granulated sugar per 600ml of juice

Method:
Bring water to the boil with the blackcurrants. Boil for 1 minute then crush berries with spud basher or mixer. Put all into jelly bag/muslin/tea towel  and allow to drain for 24 hours into a large container. After that time squeeze the last remaining juice.

Measure the quantity of juice obtained and add 375grms sugar to every 600ml of juice. Stir mixture without heating. Then strain again in a clean jelly bag/muslin/tea towel.


Then put into clean sterilized bottles bottles. Sterilize with baby bottle sterilizer

As there is so much sugar in this recipe that the syrup can be saved in the fridge for quite a while.

The recipe can also be used for other soft fruits

[mat]

As there is so much sugar in this recipe that the syrup can be saved in the fridge for quite a while.

Ishard; I assume if the bottles are sealed they don't need to remain in a fridge until opening?  Is this correct?

mat

[Ishard]

Mat Ive always kept mine in the fridge or freezer so I really cant advise you, sorry.

To freeze the syrup easily;

get some food grade plastic bags, the size of a jug you own.

Place the plastic bag in the jug and fill up the bag with the syrup then freeze in the jug. When frozen remove bag from jug and date.

You can if you wish use any sort of box to aid storage in the freezer afterwards as they stack better.

The syrup tastes just as nice when its defrosted but the colour may not be so vibrant.

[mat]

Thanks Ishard.  Unfortuantely I have no spare freezer space available (or space to put a seperate freezer) so preserving now has to be via other methods!