A rich, vibrant syrup bursting with tangy-sweet black currant flavor, perfect for drinks and desserts.
# How To Make:
01 - Rinse the black currants thoroughly under cool water and remove any stems or debris.
02 - In a medium saucepan, combine the rinsed black currants and water. Bring to a gentle simmer over medium heat.
03 - Cook for 10 to 12 minutes, stirring occasionally, until the currants have burst and released their juices.
04 - Remove from heat and allow the mixture to cool slightly for 5 minutes.
05 - Pass the mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing gently to extract as much juice as possible. Discard the solids.
06 - Return the strained juice to the saucepan. Add the sugar and optional lemon juice. Stir continuously until the sugar is completely dissolved.
07 - Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until the syrup reaches desired thickness.
08 - Remove from heat and let cool to room temperature. Pour into sterilized glass bottles or jars.
09 - Seal the containers and store in the refrigerator for up to 1 month.
