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Black Currant Syrup
Preparation info
- Difficulty
Easy
Appears in
Published 2015
Black currant syrup, or sirop de cassis, is a favorite nonalcoholic addition to refreshing drinks during a summer apèro. The most common syrup to make a classic kir, as well as a perfect addition to a glass of champagne for added fruity flavor, this simple syrup is a staple for any French, or francophile, bar.
Ingredients
Method
Preparation
In a saucepan, stir to dissolve sugar in water, then bring to a boil. Add black currants and lemon juice and bring to a boil again. Reduce heat to medium and cook for 10–15 minutes, using a wooden spoon occasionally to crush the berries, getting them to release their juices. Remove from heat and strain into a glass jar. Let cool and then refrigerate for up to one week.