Currant Syrup

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Servings: 1 Difficulty: Advanced
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A rich, fruity syrup blending currants, raspberries, and sour cherries for cocktails and desserts
Currant Syrup recipe image
Currant Syrup recipe image
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Currant Syrup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 442.6

Description

This vibrant fruit syrup captures the essence of a summer harvest, blending the deep, tannic notes of currants with the bright acidity of sour cherries and the delicate sweetness of raspberries. The result is a complex, jewel-toned liquid that adds depth to both sweet and savory applications. Perfect for drizzling over panna cotta, stirring into sparkling water, or enhancing cocktails, this syrup offers a sophisticated flavor profile that is far superior to store-bought alternatives. The natural pectin from the fruits helps create a slightly viscous texture, making it ideal for glazing. It keeps well in the refrigerator, making it a versatile pantry staple for entertaining or everyday indulgence.

Ingredients

Directions

  1. Thoroughly wash the currants, raspberries, and sour cherries.
  2. Roughly chop the cherries and place all fruits in a large bowl.
  3. Mash the fruits together with a potato masher or fork until broken down.
  4. Cover the bowl and let the mixture stand in a warm place for 24 hours to macerate.
  5. Line a fine-mesh sieve or cheesecloth over a bowl and strain the fruit mixture to extract the juice.
  6. Press the solids gently to extract as much liquid as possible, then discard the pulp.
  7. Pour the strained juice into a nonreactive saucepan or double boiler.
  8. Measure the juice and add 4 cups of sugar for every 2 1/2 cups of liquid.
  9. Place the pan over low heat or set it in a water bath with simmering water.
  10. Stir continuously until the sugar is completely dissolved and the syrup is clear.
  11. Do not boil the syrup; heat just enough to dissolve the sugar.
  12. Remove from heat and let the syrup cool to room temperature.
  13. Skim any foam or impurities from the surface.
  14. Pour the cooled syrup into sterilized bottles and cork tightly.
  15. Refrigerate immediately; use within two weeks of opening.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 442.6kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 95.3g32%
Dietary Fiber 1.4g6%
Sugars 0.0g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: currant syrup, fruit syrup, raspberry cherry, cocktail mixer, dessert topping, homemade syrup, preserved fruit, summer recipe, pantry staple, vegan dessert, sparkling water, panna cotta, fruit infusion, sweet and sour, preserves, baking ingredient, drink garnish, fruit extract, confectionery
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