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Flowering Currant Cordial Recipe

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This Flowering Currant Cordial recipe creates a fragrant, sweet syrup made from delicate flowering currant blossoms. Perfect for mixing with cold or sparkling water, this cordial offers a refreshing and floral beverage option that captures the essence of springtime blooms.

Ingredients

Ingredients

  • 80 Flowering currant flower heads
  • 300 g Castor sugar
  • 300 ml Water

Instructions

  1. Sterilise Bottle: Wash the bottle thoroughly with hot soapy water, then place it in the oven at 100ºC (212ºF) for at least 30 minutes to sterilise it and kill any bacteria.
  2. Make Sugar Syrup: In a pan over medium heat, combine 300 grams of castor sugar with 300 milliliters of water. Stir continuously until all the sugar has completely dissolved into the water to form a clear syrup.
  3. Prepare Flowers: Carefully check the flowering currant flower heads for any bugs, dirt, or leaves and remove any impurities to ensure a clean cordial.
  4. Simmer Flowers in Syrup: Add the cleaned flower heads to the sugar syrup and put the pan back on medium heat. Let the mixture simmer gently for about 15 minutes until the syrup thickens slightly and becomes syrupy, infusing the floral aroma.
  5. Strain Syrup: Using a fine-mesh sieve or muslin cloth, strain the syrup into a clean container to separate the liquid cordial from the flower heads.
  6. Bottle and Store: Pour the strained syrup into the sterilised bottle using a sterilised funnel if desired. Seal the bottle tightly and refrigerate the cordial to keep it fresh.
  7. Serve: To enjoy, mix the flowering currant cordial with cold water or sparkling water, add ice cubes, and serve cold as a refreshing floral drink.

Notes

  • Ensure all equipment, including bottles and funnels, are properly sterilised to extend shelf life and maintain cordial quality.
  • The cordial can be stored refrigerated for up to 2 weeks.
  • Adjust sweetness by diluting more or less when serving according to taste preferences.