Blackcurrant syrup

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Blackcurrant syrup

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moggins

Joined: 24 Feb 2005
Posts: 942
Location: Gloucester

Posted: Thu Mar 24, 05 6:57 pm Post subject: Blackcurrant syrup

I was trying to remember how to make a syrup/squash recipe today as the ex toddled off with my Jams/chutneys/pickles cookbook and has apparently lost it.

The syrup looked and tasted right but when I add water for a fruit drink it doesn't seem to taste right to me, everyone says it tastes good but I'm not happy with it.

Does anyone have a recipe for this?

I still have 5lbs blackberries waiting for the return of my book so I can make blackberry ketchup too.

tahir

Joined: 28 Oct 2004
Posts: 45420
Location: Essex

Posted: Thu Mar 24, 05 7:00 pm Post subject:
I made a quince syrup last year but it was a very approximate rendition of a recipe Sarah D found me, I'll see if I can dig that out (doubt if it'll help though)

tahir

Joined: 28 Oct 2004
Posts: 45420
Location: Essex

Posted: Thu Mar 24, 05 7:03 pm Post subject:

Persian Quince Syrup ( Sharbat-e Beh Limon)

2 large quinces
4 cups suagr
4 cups water
1/2 cup lime juice

Quarter the fruit and core, do not peel. process in juicer. Bring sugar and water to boil, add quince and lime juice. Boil 30 minutes to thicken

OR

Tie the quinces in a cheesecloth, pour over 2 cups of water and cook over a medium heat, 30 - 40 minutes. Add 2 cups of water and 2 cups of sugar, cook 30 minutes. REmove cheesecloth and add lime juice.

For both methods:
Remove from heat, cool, bottle and seal, store in fridge.
MIx 1 part syrup to 3 parts water.

moggins

Joined: 24 Feb 2005
Posts: 942
Location: Gloucester

Posted: Thu Mar 24, 05 7:07 pm Post subject:
Thanks Tahir, it's not much different to what I did with the blackcurrants, perhaps it's just my tastebuds

tahir

Joined: 28 Oct 2004
Posts: 45420
Location: Essex

Posted: Thu Mar 24, 05 7:08 pm Post subject:
I ended up adding a dash of orange juice to the quinces too, it was absolutely excellent.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Thu Mar 24, 05 7:15 pm Post subject:
Tahir, if you use the first recipe, do you need to strain the syrup afterwards?

tahir

Joined: 28 Oct 2004
Posts: 45420
Location: Essex

Posted: Thu Mar 24, 05 7:24 pm Post subject:
Yes otherwise it'll be all murky. I used ours 4 different ways: 1. like a fruit squash 2. as a hot drink 3. reduced it down a bit more and used it on my fruit fritters at last years bonfire night 4. used it as the base for my sweet rice recipe (on the recipe resource) Excellent in all

moggins

Joined: 24 Feb 2005
Posts: 942
Location: Gloucester

Posted: Thu Mar 24, 05 8:23 pm Post subject:
Got the eldest daughter to taste test it and she thinks it needs more sugar so I guess I'm redoing it tomorrow and sieving again as I've found a few bits in it.

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Fri Mar 25, 05 10:07 am Post subject:
Does it keep? If I could make enough to keep us in better-than-ribena all year, himself would be a very happy man.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Fri Mar 25, 05 10:35 am Post subject:
You could always freeze it - I do that with my elderflower cordial, rather than worry about how long it keeps. I just put it in jars and then decant into something more attractive when it has defrosted.

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