- A 225g punnet of blackcurrants
- 4-6 tbsp agave syrup
Makes 200ml. Pluck your blackcurrants from their stalks. Place in a sauce pan.
Add 200ml water. Turn the cooker on. Set the pan over the heat. Bring the currants to the boil – you’ll start to see the water bubble up. Lower the heat. Simmer 10 mins.
Press the blackcurrant mixture through a sieve or through a damp, clean tea towel. Squeeze as much juice out of the currants as possible. Compost skins away.
Stir 4 tbsp agave into the currant juice. Taste. Add more agave, if needed, till it’s as sweet as you like.
Store in a jam jar in the fridge till ready to use. When ready to drink, pour into glasses or a jug and top up with water – as much or as little as you like. Just as a little. Taste, and keep trickling the water in till it’s just right.
Did you know? During the Second World War boats were unable to bring oranges to Britain. Blackcurrants contain three times more vitamin C than oranges. So, Prime Minister Winston Churchill made it possible for children to get free blackcurrant cordial. Lucky them.