Homemade Blackcurrant Cordial

Store in a sealed glass bottle in the refrigerator for up to six weeks. The high natural acidity of blackcurrants gives this cordial exceptional shelf life.

Frozen blackcurrants — widely available at specialty grocers and online — work just as well as fresh, as the freezing process is almost identical to cooking the berries and maximizes juice extraction. The natural tartness of blackcurrants produces a cordial with very good balance at a one-to-one sugar ratio; those who prefer a more traditional British cordial style can increase the sugar to produce a thicker, sweeter concentrate. A generous amount of lemon juice is essential to balance the berry's depth and prevent the cordial from tasting flat. For a crème de cassis flavor profile without the alcohol, add a splash of pomegranate juice to the finished cordial.

Blackcurrants (Ribes nigrum) are native to northern Europe and northern Asia, where they have been cultivated for their intensely flavored berries since at least the 17th century. Blackcurrant cordial became firmly embedded in British food culture after World War II: when citrus imports were disrupted by wartime rationing, blackcurrants — which are exceptionally high in vitamin C — were identified as an alternative source, and the British government contracted with a cordial producer to manufacture blackcurrant syrup distributed to children across the country. This wartime initiative is how Ribena, first produced in 1938, became a household staple. France produces crème de cassis liqueur from blackcurrants, used in the Kir (crème de cassis and white wine) and Kir Royale (crème de cassis and Champagne), both named for Félix Kir, the mayor of Dijon who popularized the drinks in the 1950s. In the United States, blackcurrant cultivation was restricted for much of the 20th century due to concerns about white pine blister rust, limiting their availability in the American market.

A blackcurrant-elderflower cordial combines two classic British cordial ingredients — add two tablespoons of commercial elderflower cordial to the finished blackcurrant cordial for a more complex, layered result suited to gin and prosecco cocktails. A spiced blackcurrant cordial with one cinnamon stick and two cloves added during simmering creates a warming autumnal version excellent with bourbon and whiskey. For a blackcurrant-mint cordial in the tradition of traditional British summer drinks, add five fresh spearmint leaves to the warm finished cordial and steep for five minutes before straining.

No common top-eight allergens. Naturally vegan and gluten-free. Blackcurrant allergies are rare. The lemon juice in the recipe is derived from citrus; those with citrus sensitivities should use with caution.