A delicate pink syrup that captures the fleeting essence of spring flowering currants. The gentle heating process preserves both the color and subtle floral notes. Perfect for drizzling over pancakes, stirring into prosecco, or using in springtime cocktails.
SERVES Many (makes about 500ml)
- 4 large handfuls fresh flowering currant blossoms (about 100g)
- 500g unrefined caster sugar
- 500ml filtered water
- Tiny pinch of sea salt
- Juice of ½ lemon
Gently shake the blossoms to remove any insects or debris. Don’t wash them – you want to preserve their delicate nectar.
In a heavy-bottomed pan, combine the sugar and water. Heat gently, stirring until the sugar dissolves completely.
Just as the syrup comes to a simmer, remove from heat. Add the flowering currant blossoms and stir gently to submerge.
Cover and let steep for 24 hours in a cool place.
Strain through a fine-mesh sieve lined with muslin, pressing very gently on the flowers to extract all the syrup.
Add a tiny pinch of salt and the lemon juice – this helps preserve the color and brightens the flavor.
Pour into sterilised bottles while still warm. Will keep in the fridge for up to 3 months.
Notes
- Pick the blossoms on a dry morning when they’re most fragrant
- The syrup should be a delicate pink – avoid overcooking which can dull both color and flavor
- Use within a few days of opening
- Try mixing with sparkling water for a spring cordial (1 part syrup to 4 parts water)
- Lovely drizzled over fresh goat’s cheese or ricotta