Blackcurrant syrup is an explosion of fruity and tangy flavors. Perfect for drizzling over vanilla, yogurt, or even chocolate ice cream, this syrup adds a touch of freshness and intensity. It's also ideal for flavoring drinks or cocktails. And the good news is, it's easy to make!
Ingredients :
- 500g of fresh or frozen blackcurrants
- 500 ml of water
- 300 g of sugar
- 1 tablespoon of lemon juice
Preparation :
- Prepare the blackcurrants.
If you're using fresh blackcurrants, start by rinsing them gently. If you're using frozen blackcurrants, you can put them directly into the saucepan without defrosting them. - Cook the blackcurrants.
In a large saucepan, combine the blackcurrants, water, and lemon juice. Heat over medium heat until boiling, then reduce the heat and simmer for about 20 minutes. The blackcurrants will burst and release all their juice. - Filtering:
Pass the mixture through a sieve or fine strainer to extract the juice and remove the skins and seeds. Gently press the blackcurrants to obtain as much juice as possible. - Add the sugar.
Return the strained juice to the saucepan, add the sugar, and heat gently, stirring until the sugar is completely dissolved. Bring the mixture to a boil and cook for an additional 5 minutes to thicken the syrup slightly. - Preserve your syrup. Pour
the hot syrup into sterilized, airtight bottles or jars, then let it cool. The syrup will keep in the refrigerator for several weeks.
My Personal Tip:
Blackcurrant syrup is perfect for topping vanilla or dark chocolate ice cream. I also love adding it to frozen yogurt for a contrast between the yogurt's acidity and the blackcurrant's sweetness. You can also use it to flavor drinks or cocktails – mixed with sparkling water, it's super refreshing!
There you have it, a homemade blackcurrant syrup bursting with flavor, ready to enhance all your frozen creations with Ninja Creami. It's also ideal for fruity drinks or cocktails!
