This is my first recipe post, and it isn’t even my recipe! It’s H’s mum T’s creation, but she has kindly allowed me to post about it.
The two blackcurrant bushes in T’s garden have been prolific this year. I have appointed myself as chief picker, and have spent many idle sojourns plucking the darkest fruits while the sun shines.
Blackcurrant fizz is a soft drink which, with a splash of vodka, could be turned into a delicious cocktail. In a stroke of genius, T decided to store her cordial in ice-cube bags, so at a moment’s notice one can enjoy a refreshing zingy drink.
The recipe is a bit vague, but I’m sure you’ll manage.
As many blackcurrants as you can obtain, but at least 500g
Sugar to taste
1. Wash the blackcurrants and remove any stalks.
2. Place in a large saucepan and add water to just under the level of the blackcurrants.
3. Put the lid on, and bring to a simmer.
4. Simmer the fruit for about 5 minutes, or until it starts burst.
5. Turn off the heat and gently mash with a potato masher, then leave the currants to cool.
Note: T uses a pressure cooker, bringing it up to pressure and then turning it off, but a saucepan is fine.
6. When the currants are cool, place a square of muslin into a sieve over a bowl.
7. Tip the currant mixture into it, then tie up the muslin and suspend it above the bowl, so the juices can filter out.
8. When it seems to have stopped, remove the bowl (T always replaces with a little bowl to catch the last drips) and add sugar to taste. Bear in mind that you will be diluting it later.
9. Stir the sugar until it has dissolved in the juice, and then pour the liquid into a jug.
10. Carefully fill ice-cube bags or trays with the liquid, then place in the freezer for a few hours until set.
11. Place a few cubes in a glass and then pour over some sparkling soda water. Stir gently, until the cubes have mostly dissolved and then drink.
You can also keep the unfrozen cordial in the fridge and pour it over porridge or yoghurt, or dilute with anything you fancy.