· 300 g golden caster sugar
· Zest and juice of 2 lemons
· 450 g blackcurrants
Put the sugar in a large saucepan with 300 ml water. Bring to a simmer then add the lemon zest and juice followed by the blackcurrants.
Cook the mixture over a medium heat until the blackcurrants start to soften and burst.
Pour the mixture through a sieve lined with muslin into a clean, heatproof jug then transfer to sterilized bottles.
Keeps in the fridge for up to one month. Serve approx. 25 ml of cordial per 100 ml sparkling or still water, or dilute to taste.
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