This is how I make my black currant syrup.
Ingredients:
4 cups Black Currants (you can use whatever colored currant you want)
1 cup water
1 cup sugar
Directions for making the Black Current Syrup
Put the currants in a pan over medium heat. Add about a half cup water to keep them from burning. I am using an induction cooker, but you can the stove top works too. Cook them until they pop and juice is starting to be released.
While those are cooking, in another pan put the one cup of water. Bring it just to a boil and shut it off. Add the sugar and let it melt. Set aside to cool.
When the currants are done, Strain them through a Siv. I do not use cheese cloth or anything, but you can use a cheese cloth if you want. I just strain them straight through the Siv. Usually I let them drain for around a half hour, but it is up to you how long you want them to drain. Stir them occasionally to keep the juice running. Let the currant juice cool.
Once the simple syrup and the currant juice has cooled combine currant syrup and the simple syrup. Store in an air tight container for up to two weeks in the refrigerator.
The Black Currant Syrup is a concentrate so you can mix it with soda water to make your own soda. Add it to cocktails or use it on your pancakes. You can also freeze the syrup for up to six months.
To read more about our currant and other springtime stuff on the visit Springtime on the 172