Blackcurrant syrup

(Makes ~1300mL. This is Mum’s recipe and follows the traditional approach of using bucketloads of sugar. You can of course reduce the sugar or, if you don’t like added sugar in your blackcurrant juice, go and buy some BJ!)


  • 1kg blackcurrants
  • Water as required
  • Sugar as required (likely to be around 2⅔ cups)


Place blackcurrants into a saucepan and almost cover the fruit with water.

Bring to the boil for 5 minutes.

Strain and press through sieve, retaining the liquid.

For every 3 cups of liquid retained, add 2 cups of sugar and re-boil.

To use, dilute to taste – around 1 part of syrup to 5 parts water.