Black Currant Cocktail Food
BLACKCURRANT GIN
Have a glut of blackcurrants? Make some homemade blackcurrant gin. Drink on its own, add a dash to champagne, or use in place of cassis in cocktails
Provided by Anna Glover
Categories Drink
Time 20m
Yield Makes 1 x 700ml bottle
Number Of Ingredients 4
Steps:
- Wash the blackcurrants and remove any stems, stalks and leaves from the fruit. Discard any that are bruised or discoloured.
- Put the prepared blackcurrants into the sterilised 1-litre jar, along with the sugar and gin. Seal the lid, and shake until most of the sugar dissolves. Reserve the gin bottle for later.
- Keep in a cool dark place, and give the jar a shake every day if you can, or every couple of days. The gin will be ready after three weeks, but can be kept for up to three months with the blackcurrants in for a stronger flavour. Don't keep the currants in the gin for any longer than three months or the flavour will start to deteriorate.
- Decant a little into a glass, and taste. When you're happy with the flavour, strain through a fine mesh cloth or muslin, back into the original, or another, clean bottle. Discard the fruit. The flavour will keep developing over time, store in a cool dark place. Drink on its own, add a dash to champagne, or use in place of cassis for a less sweet profile.
Nutrition Facts : Calories 68 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
BLACK-CURRANT COSMOPOLITAN
Made with black-currant puree and fresh lime juice, this bracing cocktail is a fresh twist on a cosmopolitan.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; add all ingredients but lemon twist. Shake well. Pour through a fine sieve into a chilled martini glass. Garnish with lemon twist.
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- Summer pudding. This basin summer pudding is a winner on all fronts – it allows you to use up your stale bread as well as a large batch of whatever summer fruits you can lay your hands on.
- Blackcurrant sorbet. Fat-free sorbet is the summer cooler to top all others. This version has a rich and deep flavour, levelled out by fresh mint and sugar syrup.
- Berry crumble. This irresistible pudding isn’t just for chilly nights and Autumn entertaining. Our warmer weather recipe contains a mixture of summer fruit and a base of fresh strawberries.
- Blackcurrant vodka. If you like your booze with a sweet edge, try making your own flavoured liqueur. Our versatile fruit vodka recipe is easily adapted - just replace the 250g of cranberries with the same quantity of fresh blackcurrants.
- Blackcurrant sauce. Berry and game seasons coincide, and if you’re lucky enough to pick up fresh grouse, cut through its rich flavour with a fruit-based sauce.
- Blackcurrant compote. Compote couldn’t be easier to make, and it can be used on yogurt, swirled into ice cream, in cocktails, pies, desserts and so much more besides.
- Blackcurrant pie. Pile a mound of summer berries into a pan, top with an almond pastry lid and let the oven do the work. Soon the fruit will have broken down into a warm red sauce, ready to meld lovingly with cold vanilla ice cream.
- Blackcurrant cordial. Make your own refreshing summer drink using a glut of blackcurrants. Combine this tart fruit with sugar and zingy lemon juice to make a simple syrup.
- Blackcurrant queen of puddings. Tart blackcurrant compote and buttery brioche crumbs give this classic British dessert a vibrant twist. It’s traditionally made with raspberries, but we think the sharpness of blackcurrants balances perfectly with the sweet fluffy meringue topping.
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