As a child Ribena was special, that sweet black cordial was a treat. Nowadays, it contains sugar - not a problem but also sweeteners - a big problem. So, last weekend was gifted a bowl of blackcurrants. Only thing to make was my version of Ribena, or rather someone elses version, and here it is. I actually added more sugar as I like to have a sweet version.
https://www.bbcgoodfood.com/recipes/blackcurrant-cordial
Ingredients
- 300g golden caster sugar
- zest and juice 2 lemons
- 450g blackcurrants
Method
Step 1
Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the lemon zest and juice followed by the blackcurrants. Cook the mixture over a medium heat until the blackcurrants start to soften and burst.
Step 2
Pour the mixture through a sieve lined with muslin into a clean, heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
Step 3
Serve approx. 25ml of cordial per 100ml sparkling or still water, or dilute to taste.
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