Currant Syrup

Three fruits work together in this old-fashioned syrup: currants (red or white), raspberries, and sour cherries get mashed together and left to sit in a warm place for a full day. That overnight rest lets the fruits break down and release every drop of juice before straining.

The strained juice gets sweetened with a generous ratio of sugar, dissolved gently over low heat or in a double-boiler setup to keep the fresh fruit flavor intact. No boiling here. Gentle heat preserves the bright, tart berry character that makes this syrup worth the wait.

Bottled and corked, it keeps in the fridge for about a month unopened, but once you crack a bottle, use it within two weeks. Pour it over pancakes, stir it into sparkling water for a homemade Italian soda, or drizzle it over vanilla ice cream.

Kitchen Tips

• Use a nonreactive pan (stainless steel or enamel) for dissolving the sugar. Aluminum or copper will react with the fruit acid and give the syrup an off taste
• Skim the surface after the sugar dissolves and the syrup cools. This removes any foam or impurities for a clearer, cleaner syrup
• Cork the bottles tightly. Loose seals let the syrup oxidize and lose flavor quickly
• The overnight mashing step is what extracts maximum juice. Skipping it means a thinner, weaker syrup

Variations

• Use all red currants for a deeper red, more tart syrup
• Add a split vanilla bean to the juice while dissolving the sugar for a fragrant, complex flavor
• Mix with sparkling wine for a quick kir royale-style cocktail