Fresh Currant Syrup

Fresh Currant Syrup

You may have walked through the farmers market in the height of summer and seen cherubic little berries winking at you in shiny hues of bright red, deep purple, and milky white — these are, indeed, fresh currants, and you are one lucky little soul to have them at your disposal. Some parts of the country have no currants, or have even banned the cultivation of currants, so take advantage of their bounty if you find them. Somewhat akin in flavor to cranberries, fresh currants are bright and tart, lending themselves perfectly to cocktails, in our humble opinion. Making a syrup of them is the work of a moment, and then you can add a new depth of flavor to several concoctions; we like to add a teaspoon or two to margaritas, whiskey sours, and gin rickeys for a fresh twist on old classics.

1 cup clean fresh currants, stemmed

cold water

1/2 cup sugar

Put currants in a small saucepan and cover with cold water. Add sugar and place pan over medium-low heat and stir until sugar dissolves and liquid begins to simmer briskly. Reduce heat to low and allow to gently simmer until liquid is reduced by half and you have a rich syrup. Remove from heat and allow to cool completely; can be stored in the refrigerator for two weeks.

Cocktail Recipe: Fresh Currant Cobbler

 

 

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Published on July 17, 2014 at 5:06 pm  Leave a Comment  

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