Blackcurrant and meadow sweet cordial
BLACKCURRANT AND MEADOW SWEET CORDIAL
I have been remiss in my blog posts recently but summer came along and we have been busy having fun! This is just a quick blog before all your blackcurrants disappeared but the meadow sweet is in full bloom around all over the hedge rows at the moment, they are the tall creamy white flowers with three point leaves. I think they taste just as good as elder flower. Many have a glut of blackcurrants in the garden too, so this a sort of wild summery ribena.
For meadow sweet liquid:
Gather lots of meadow sweet blossoms while the sun is shining and cover them in boiling water as soon as possible. Allow to steep for 24 hours and strain.
For the cordial:
700mls of meadow sweet liquid
1/2 tsp of citric acid* ( optional: cordial lasts longer when its added)
Add the meadow sweet liquid and the blackcurrants to a large pot and bring to the boil.
Simmer for about five minutes and break up the fruit with a potato masher.
Strain through muslin overnight by hanging over a basin to catch the juice.
In the morning measure the juice, the amount of liquid will depend on how juicy your blackcurrants are. I got 700mls of juice from this.
Return the juice to a clean pot with the sugar and bring to the boil, stirring until the sugar is dissolved. Then add the citric acid.
Allow to simmer for two minutes.
Remove from the heat and use a funnel to pour into sterilised bottles with good lids. it should last on the shelf for up to 6 months but once opened keep it in the fridge.
*This is the least amount of sugar I can use for it to be palatable and so the citric acid helps to preserve the cordial for longer but you could always just keep it in the fridge and use it up quickly if you choose to go without. It can be bought in most chemists.