This vibrant syrup made from fresh red currants is both tangy and sweet, perfect for topping desserts, yogurt, or pancakes. The natural tartness of the currants paired with the sweet honey creates a delicious, versatile topping for both sweet and savory dishes.
Ingredients
- 200 grams fresh UNS Red Currants (washed and de-stemmed)
- 60 grams sugar
- A small pinch of Kosher salt
- 1 tablespoon honey (optional, for sweetness)
Method
- In a non-reactive mixing bowl (stainless steel, glass, or ceramic), combine the Red Currants, sugar, and a pinch of salt.
- Cover the bowl and let it sit at room temperature for at least 2 hours to allow the currants to macerate and release their juice.
- After the currants have softened, gently mash them with the back of a spoon to extract more juice.
- Strain the mixture into a bowl to remove the skins and seeds. Discard the solids.
- If you prefer a sweeter syrup, stir in the honey and adjust the sweetness to taste.
- Pour the syrup into a storage container and refrigerate. The syrup will keep for up to three days.
- Serve the syrup chilled or at room temperature, depending on your dish.
