Recipes
Foxmoor Farm’s Black Currant Jam
All natural black currant jam. No pectin or harsh preservatives makes this jam naturally delicious.
Time: 45 minutes
Makes: About 12 jars of jam (250mL each)
Ingredients
- 5 cups of fresh or frozen black currants
- 2 cups of water
- 1/4 cup of lemon juice
- 4 cups of sugar
Instructions
- Put water and berries in a pot and bring to boil
- Boil the currant mixture for 10 minutes
- Reduce to medium heat and add sugar and lemon juice, stirring well until incorporated
- Bring the mixture to a boil again
- Boil for 15 minutes, making sure to stir regularly as the jam has a tendency to boil over at this point
- If you would like a thicker, faster setting jam, you may boil the jam for 2-4 minutes longer
- Pour the jam into jars and ensure that they are sealed tightly. The jam will set naturally within the next 1-2 days. Once seal is broken, keep refrigerated.
Black Currant Mojito
Ingredients
- 10 ml Lime juice
- 20 ml Blackcurrant cordial (I use more but that’s me)
- 10 Mint leaves
- 40 ml White rum
- 80 ml Soda water
- ¼ Lime chopped into 3 wedges
- Crushed ice
- Mint sprigs, for garnish
Instructions
- Begin by putting the 10 mint leaves and the lime juice into a tall glass. Muddle with a muddler (or the end of a rolling pin)
- Top with crushed ice, layering in the lime wedges (give them a little squeeze as you drop them in)
- Pour the blackcurrant cordial into the glass, followed by the white rum
- Top with soda water, stir briefly and garnish with the mint sprigs
- Serve immediately
Black Currant Gin Sour
This blackcurrant gin sour blends the sweetness of blackcurrant cordial with bright gin botanicals and sour citrus.
Ingredients
- 2oz / 60ml London Dry Gin
- 1 oz / 30ml Blackcurrant Cordial
- 1oz / 30ml Fresh Lemon Juice
- ½ an egg white (or ½ oz unsalted aquafaba)
- Fresh thyme sprigs
- Ice
Instructions
- Fill a martini or coupe glass with ice and set this aside to chill while you make the cocktail.
- Combine gin, blackcurrant cordial, lemon juice, and egg whites in a cocktail shaker. Add in a sprig of fesh thyme and use a cocktail stirrer to muddle the leaves into the liquids.
- Add on the lid and shake for 15 seconds. This is called a ‘dry shake,’ which better mixes in the egg white.
- Fill the shaker with ice, and shake again for 10 seconds until well chilled and combined.
- Remove the ice from the glass, then strain the drink into the chilled cocktail glass. Garnish your Blackcurrant Gin Sour with a sprig of fresh thyme.
Black Currant and Lemon Gin Bramble
Ingredients
- 1 cup gin
- juice of 4 lemons
- 1 tablespoon sugar
- 1 cup water
- 2 sprigs thyme
- 4 tablespoons blackcurrant cordial
- frozen blackcurrants and extra thyme, to garnish (optional)
- ice
Instructions
- Place gin, lemon juice, sugar, water and thyme in an ice-filled shaker. Shake vigorously for 30 seconds, then strain into four coupe-style glasses
- Top with crushed ice and drizzle over blackcurrant cordial. Garnish with frozen blackcurrants and a sprig of thyme.
Snake Bite Black Cocktail
Ingredients
- 1/2 pint of Lager
- 1/2 pint of cider
- 2 dashes of blackcurrant cordial (I use more but that’s me)
Instructions
- Pour 1/2 pint Lager, and 1/2 pint Cider into a Pilsner glass, then add Black Currant until drink is purple in colour.
Gimto Cocktail
Ingredients
- 1 1/3 oz of Gin
- lemonade
- 3/4 oz of blackcurrant cordial
Instructions
- Mix in a chilled lowball glass. Stir well, and serve.
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