How to Make Blackcurrant Cordial

Updated July 20, 2017

Blackcurrant cordial is a sweet concentrated mixture made from blackcurrant berries. It can be combined with alcoholic or non-alcoholic beverages to make a variety of refreshing drinks. Blackcurrant cordial gained popularity in the United Kingdom during World War II when it was distributed to school-age children as a source of vitamin C. Besides their abundance of nutrients, blackcurrants are also enjoyed for their vibrant, sweet and sharp taste. Making this cordial at home is simple, and the flavours and health benefits will be yours to enjoy.

Place the saucepan over medium heat. Pour the water into the pan and add the sugar. Stir until the sugar is completely dissolved.

Turn the heat down to low. Add the berries and the cinnamon stick to the pan and mix well. Simmer for five minutes, until the blackcurrants are soft and have split. Remove and discard the cinnamon stick.

Remove the pan from the heat and pour the mixture through the strainer. Press the berries against the mesh gently with the back of a spoon until all that is left in the strainer are the seeds, stems and skins.

Discard the remnants and let the cordial cool completely in the bowl before carefully pouring it into the glass bottle for storage.

Refrigerate the cordial for up to two weeks.


Add either alcoholic or non-alcoholic beverages, such as lemonade, carbonated water, brandy, champagne or vodka, to the cordial. The cordial can also be heated to make a sauce for pancakes or ice cream. Blackcurrants are not readily available outside the United Kingdom. You can substitute blackcurrant juice for the berries in the recipe. You will not need to strain the cordial if you use the juice.

Things You'll Need

  • 340gr blackcurrants, washed with stems removed
  • 2 cups water
  • 1¼ cups sugar
  • 1 cinnamon stick
  • Saucepan
  • Fine mesh strainer fitted over a bowl
  • Glass bottle with lid
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About the Author

Marie Price is a freelance food, arts and gardening writer. She is a graduate of Pratt Institute of Fine Arts in Brooklyn, NY where she studied painting and art history. She also has many years experience with catering and baking. She currently works as a marketing director and technical writer at a nursery, where she also uses her knowledge of plants.