The delicate flavours of herbs make wonderful, refreshing cordials, which you can enjoy long after the growing season. Packed with vitamin C, blackcurrants are great for cordials and juices. Always use scrupulously clean utensils to minimize the risk of fermentation.
Makes 950 ml (1 2/3 pints), prep time: 20 min
- 450 g (1lb) blackcurrants
- 225 g (8 oz) sugar
- Zest and juice of one well-washed, unwaxed lemon
You will need:
- Piece of clean muslin, dampened
- Sterilized 1 litre (1 3⁄4 pint) bottle or jar with a stopper or lid
Place the blackcurrants, sugar, and 250ml (8 fl oz) water in a pan over a low heat. Bring to a simmer, stirring occasionally. Gently mash the blackcurrants to make sure that all of the berries have broken open. Cook for 5–8 minutes, until the sugar has dissolved and the blackcurrants have yielded their juice.
Stir in the lemon juice and zest and remove the pan from the heat.
Slowly strain the contents of the pan through a funnel lined with dampened muslin into a sterilized bottle. Allow the liquid to cool, then seal and refrigerate. Use within 6–8 weeks.
Excerpted from The Cooks Herb Garden by Jeff Cox and Marie-Pierre Moine. Copyright © 2010 DK Publishing. Excerpted by permission of DK Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.