Red Currant and Rose Cordial

Using the same base ingredients as the red currant jam, this cordial introduces another ingredient growing at this time of year, rose. Making use of a cold infusion, the delicate floral notes offer a pleasant background to the refreshing, acidic red currants. Inspired by Huw’s recent visit to NOMA and their entire range of alcohol free juices, teas and fermented drinks, I’d like to start exploring more along a similar range. So prepare for more recipes coming soon.

Red Currant and Rose Cordial

Note, this recipe works in ratio around the amount of red currants you have.

• Red currants

• Water

• Sugar

• Rose

Step 1.

Remove any leaves and twigs and rinse the currants under cold water. Weigh the currants, then put them in a large saucepan and add enough water to cover. Bring to the boil, then reduce to simmer for 30 minutes.

Step 2.

Once the currants are cooked, pass the liquid through a sieve and press the pulp to extract as much juice as possible. Discard the pulp and add 250g sugar per kg of red currants. Return to the heat and stir until dissolved. Taste test and adjust.

Step 3.

Once the cordial is cool, cut up as many roses as you can find and stir them into the liquid. Cover with a tea towel and leave to infuse overnight.

Step 4.

The next morning, pass the cordial through a sieve to remove the rose and bottle it in a sterilised bottle. Fasten a lid in place and store in the fridge. Enjoy with both still and sparkling water.

As another use, why not try turning it into a komchua by diluting half and half with water and adding a SCOBY?