Blackcurrant syrup is an explosion of fruity and tangy flavors. Perfect for topping vanilla, yogurt or even chocolate ice creams, this syrup brings a touch of freshness and intensity. It is also ideal for flavoring drinks or cocktails. And the good news, it’s easy to prepare!
Ingredients :
- 500 g fresh or frozen blackcurrants
- 500 ml of water
- 300 g of sugar
- 1 tablespoon of lemon juice
Preparation :
- Prepare the blackcurrants
If you are using fresh blackcurrants, start by rinsing them gently. If you use frozen blackcurrants, you can put them directly in the pan without defrosting them. - Cook the blackcurrants
In a large saucepan, put the blackcurrants, water and lemon juice. Heat over medium heat until boiling, then reduce 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. Lightly press the blackcurrants to obtain maximum juice. - Add the sugar
Return the filtered 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. - Store your syrup
Pour the hot syrup into sterilized airtight bottles or jars, then leave to 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 yogurt ice cream for a contrast between the acidity of the yogurt and the sweetness of the blackcurrant. 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 full of flavor, ready to enhance all your frozen creations with Ninja Creami. It is also ideal for fruity drinks or cocktails!
