Black currant syrup is a sweet and tart condiment made from black currant berries. It has a deep, rich flavor and is used in a variety of foods and beverages. Here are some quick answers about how black currant syrup is used:
– As a topping for desserts like ice cream, waffles, pancakes, and yogurt
– As a flavoring for beverages like cocktails, lemonade, and tea
– As an ingredient in sauces, glazes, and dressings
– As a natural sweetener in baked goods like muffins, scones, and cakes
What are the origins and history of black currant syrup?
Black currants are a small, dark purple berry that grow on Ribes nigrum shrubs and trees. They are native to parts of central and northern Europe as well as Asia. Black currants have been used for centuries for medicinal purposes and also for food.
The use of black currants for syrup production likely originated in Europe, where Ribena brand black currant syrup was first launched in the 1930s. Black currant syrup grew in popularity in the UK during World War 2 when other fruits were rationed and black currants remained abundant.
In the United States, black currant farming was banned in the early 1900s because the plants served as a vector for a disease that affected the logging industry. The ban was lifted in the 1960s, allowing black currant production to resume and resulting in new black currant syrup products entering the US market.
Early medicinal uses
Some of the earliest known medicinal uses of black currants date back to the Middle Ages in Europe. Black currant juice was used to treat throat infections, urine issues, and lung conditions. The high vitamin C content of black currants made the berries useful for boosting immunity.
Wartime popularity in the UK
During World War II, most fruits were rationed in the UK. However, black currant crops remained abundant. The UK government encouraged black currant syrup production as a nutritious alternative. Brands like Ribena became staples in British diets and have remained popular.
20th century US ban
A ban on growing black currants was instituted in parts of the US in the early 1900s. This was done to prevent white pine blister rust, a tree disease that black currants help spread. The ban was lifted in 1966, and black currant farming resumed.
How is black currant syrup made?
Black currant syrup is made by condensing down pure black currant juice. The basic process involves harvesting black currants, extracting the juice, and reducing it until the desired thickness and sugar concentration is reached.
Harvesting
Black currants are harvested by hand or by machine in the summer months when they are ripe. The berries grow in clusters similar to grapes and can be easily snipped off their stems once ready.
Extracting the juice
After harvesting, black currants are crushed to release their juices. The mash is pressed and strained to separate the solid particles from the liquid juice.
Reducing the juice
Once purified, the juice is boiled down until much of the water content evaporates. Additional sugar is often added to balance the tartness of the black currants. Pectin or cornstarch may be used to thicken the final syrup.
The result is a thick, concentrated syrup ranging from 30-55% sugar by weight. The syrup varies in color from deep red to black depending on fruit ripeness and reduction methods.
What are the different varieties and flavors of black currant syrup?
There are a few main varieties of black currant shrub that produce the berries used in syrup production:
Ben Sarek
Smaller berries with a mild, sweet flavor. Produces syrup with moderate tartness.
Ben Nevis
Large berries that yield a sweeter juice. Makes syrup with a well-balanced, fuller black currant taste.
Titania
Extremely large berries with thick skins and high juice content. Provides very sweet, intensely flavored syrup.
In addition to varietal differences, factors like berry ripeness, sugar content, and viscosity affect the final flavor of black currant syrup. Syrup can range from:
- Mild and lightly sweet
- Tart and tangy
- Rich, heavy, and very sweet
- Deep, concentrated black currant taste
Some syrups are infused with additional flavors like vanilla, cinnamon, cloves, or citrus.
What are the culinary uses for black currant syrup?
Black currant syrup is very versatile in cooking and can be used in both sweet and savory applications. Some popular uses include:
Dessert Topping
Drizzle black currant syrup over ice cream, ricotta cheese, yogurt, cottage cheese, bread pudding, waffles, pancakes, French toast, and cheesecake. The syrup helps cut through rich dairy flavors.
Fruit Dishes
Use black currant syrup to sweeten baked or poached pears, apples, figs, cherries, and bananas. It’s delicious paired with berries like raspberries, blueberries, and strawberries in fruit salads or compotes.
Beverages
Stir black currant syrup into both alcoholic and non-alcoholic drinks. It’s excellent in cocktails like the Kir Royale but also lovely drizzled into lemonade, ice tea, milk, or fruit juice.
Sauces and Glazes
Incorporate black currant syrup into fruit glazes for meats like duck, ham, and pork. It can also be whisked into pan sauces, chutneys, and salad dressings.
Baked Goods
Add black currant syrup when making cakes, cookies, scones, tarts, pie fillings, custards, macarons, and marshmallows. It pairs especially well with almond, vanilla, chocolate, and citrus.
Savory Dishes
Black currant syrup can be used to balance rich and fatty foods like foie gras, paté, and charcuterie. A little syrup mixed into reduced pan juices makes a nice accompaniment to roasted or braised meats.
What are the possible health benefits of black currant syrup?
Black currants are nutritionally dense berries, and black currant syrup retains many of the same health-promoting compounds found in the whole fruit. Potential benefits include:
High in Vitamin C
Black currants contain 4-5 times the vitamin C of citrus fruits. The vitamin C in black currant syrup helps support immune function and acts as an antioxidant.
Source of Antioxidants
In addition to vitamin C, black currants have anthocyanins and polyphenols that act as antioxidants and may help reduce inflammation in the body.
Supports Heart Health
The anthocyanins in black currants help improve circulation and blood vessel function, which may support cardiovascular health.
Anti-Microbial Properties
Black currant syrup has anti-bacterial, anti-viral, and anti-fungal effects, potentially helping to fight illness and infections.
However, syrup is high in natural sugar. Moderation is key to gain health benefits without excess sugar intake.
How does black currant syrup differ from cassis liqueur?
Black currant syrup is sometimes confused with Crème de Cassis, a French liqueur made from black currants. There are some key differences:
Alcohol Content
Cassis liqueur typically contains 15-20% alcohol while black currant syrup is non-alcoholic.
Sweetness
Black currant syrup is much sweeter and more concentrated than Crème de Cassis.
Uses
Syrup is mainly used as a condiment or cooking ingredient. Cassis liqueur is primarily used as a beverage on its own or in cocktails.
Flavor
The alcohol in Cassis liqueur gives it a more complex, wine-like flavor compared to syrup.
Both syrup and liqueur offer that distinctive black currant taste, but in different forms for different uses.
Where can you buy black currant syrup?
Black currant syrup can be found at many grocery stores or ordered online. When buying, look for products that contain only black currants as the fruit source and have minimal added sugars or artificial flavors. Places to buy high-quality black currant syrup include:
Specialty Food Shops
Well-stocked gourmet markets and health food stores often carry imported European black currant syrup brands.
Online Retailers
Online stores like Amazon offer a wide selection of black currant syrups that can be delivered right to your home.
Farmers Markets
Local producers may sell black currant syrup at farmers markets during summer harvest season.
International Markets
European specialty markets are likely to stock popular brands like Ribena from the UK.
Direct from Orchards
In regions where black currants grow, farms may sell their own homemade syrup.
For the freshest, best tasting syrup, try to buy from producers in peak black currant season during the mid-summer months.
What are some recommended brands of black currant syrup?
Some top recommended brands of black currant syrup include:
| Brand | Details |
|---|---|
| Ribena | Classic British brand. Offered in Original, Light, and No Added Sugar versions. |
| Cassis Monna & Filles | From France. Highly concentrated with intense black currant flavor. |
| The Fruit Garden | Sweetened with cane sugar only. Made in Vermont from local black currants. |
| Stonewall Kitchen | Natural and unsweetened. Notes of raspberry and cherry. |
| Bosland | Smooth textured Belgian syrup. Available in small 250mL bottles. |
Always check the ingredients list and nutrition facts when evaluating black currant syrup brands. Look for ones with only black currants, sugar, and minimal preservatives or thickeners.
How should you store and preserve leftover black currant syrup?
To get the longest shelf life out of opened black currant syrup:
- Store in the refrigerator – This prevents mold growth and preserves freshness.
- Use clean and dry utensils – Avoid introducing water or bacteria into the syrup.
- Seal tightly after use – Replace cap securely to prevent air exposure.
- Watch for signs of spoilage – Discard if syrup grows mold or has off smells or textures.
- Consume within 6 months – Flavor and color may degrade over time.
- Can or freeze for long term storage – This stops microbial growth for storage up to a year.
An unopened, properly stored bottle of black currant syrup will typically last 2-3 years past its printed expiration date. Once opened, syrup is best kept refrigerated and used within 6 to 9 months.
Conclusion
With its deep purple hue and piquant yet fruity flavor, black currant syrup is a unique and versatile condiment. It brings a tart, sweet punch of flavor to everything from morning pancakes to evening cocktails. Sourced straight from the antioxidant-rich black currant berry, syrup retains many of the same nutritional merits as the whole fruit. Brands from both Europe and America offer their own take on this richly addicting and long-celebrated black currant treat.
