Possibly the most vibrant, tart and fragrant refreshment you will try this year!
The Swedes know this as Vinbärssaft (however that's pronounced) my Masterchef friend Rebecca recently said "i don't know whether to drink it or wear it" and she's right; the colour is uncredible.
Perfect to slosh into a G&T, pour over ice and top up with soda, or over chilled Prosecco for a glorious pop of summer colour.
Recipe makes x2 700ml bottles.
Here's how........
Ingredients
Redcurrants de-stalked 1.5kg
sugar 800g
water 400ml
culinary lavender 2 tbsp I use Bart
Method
The most important part of this process is to use clean and sterile bottles. If you don't, the cordial will ferment and impart a yeasty smell, then probably blow their own tops off!
Not a great outcome given the colour of the cordial!
To sterilise bottles place in a cold oven and turn the temperature to 180c, as soon as temperature is reached leave them to sterilise in 180c heat for 20 minutes.
Allow them to cool in the oven before decanting the liquid.
Alternatively if you have flip top bottles that have 'meltable' rubber stoppers submerge in a large bucket and use baby bottle sterilising tablets in the correct ratio of tablets to water. (make sure you rinse well after sterilising to remove the bleach smell.)
Once you have your bottles sterilised...
Place all ingredients except sugar into a large jam pan or stockpot and slowly bring to a simmer.
Continue simmering until most of the redcurrant have burst and disintegrated.
you may need to help them along with a potato masher.
Add sugar and slowly dissolve for a few minutes.
Now bring to a rapid boil and turn off heat and allow to cool.
If you don't have a jelly stand to strain the juice from the fruit just use a colander lined with a muslin cloth and strain well into a clean jug. (you'll need to do this in batches.) then decant into sterile bottles.
Label your bottles and crack open the G&T!
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