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Blackcurrant and lemongrass cordial

Blackcurrant and lemongrass cordial

Preparation Time: 10 mins
Cooking Time: 20 mins plus infusing
  • 500g blackcurrants
  • 3 juicy stalks lemongrass, bruised then finely chopped
  • 300g golden or white caster sugar

Makes 600ml


Put the currants in a large pan with the lemongrass and 300ml water.  Put the pan over a low heat, then very gently bring to a simmer. While it heats, crush the fruit as much as you can with a potato masher.  Boil for 1 minute only, then cover the surface completely with clingfilm.  Leave in the pan to infuse for a couple of hours.

Add the sugar to the pan and dissolve gently over a very low heat.  Boil briefly, then strain through a sieve, pressing all the juice from the currants with the back of the ladle.  The cordial is ready to use straightaway, will keep chilled for up to 1 month, or frozen (in small batches) for up to 3 months.  Dilute one part cordial to three or four parts water

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