Redcurrant syrup with the Thermomix®: blend 1000 g of redcurrants in 10 seconds at speed 8, bring to the boil with 500 g of sugar and 800 g of water for 35 minutes at 95°C, strain through a kitchen cloth and cook down again for 20 minutes at 100°C. 30 servings in 70 minutes, keeps for 6 months.
Redcurrant Syrup with the Thermomix®
Ingredients 0 / 4 ✓
- 1000 g redcurrants red or white
- 500 g sugar
- 800 g water
- 2 lemons
Instructions 0 / 4
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1
Boiling.
Wash and de-stalk the berries, weigh them into the mixing bowl and blend for 10 seconds / speed 8. Add the sugar and water and bring to the boil for 35 minutes / 95°C / speed 2.
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2
Straining the mixture.
Line a sieve with a clean kitchen cloth and place a bowl underneath. Pour the redcurrant mixture from the mixing bowl into the sieve and leave it to drain through. Juice the lemons and let the juice run through the cloth as well. Gently squeeze the cloth. Rinse the mixing bowl.
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3
Cooking.
Pour the collected syrup back into the mixing bowl and simmer for 20 minutes / 100°C / speed 1 without the measuring cup in place. Set the steamer basket on top as a splatter guard.
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4
Bottling.
Meanwhile, rinse the bottles with boiling water, fill with the syrup, seal and leave to cool.
Tip: Once you have opened a bottle, store it in the fridge and use it up promptly. Mixed with cold sparkling water, this recipe makes the perfect thirst quencher.
Video
Nutrition per serving
10 seconds at speed 8: blend the berries, then boil for 35 minutes
Wash and de-stalk 1000 g of redcurrants and place them in the mixing bowl. Blend for 10 seconds at speed 8. Then add 500 g of sugar and 800 g of water and bring to the boil for 35 minutes at 95°C at speed 2. During this time the sugar dissolves completely and the berries release all their juice.
Line a sieve with a clean kitchen cloth and place a bowl underneath. Pour the mixture from the mixing bowl into the cloth and leave it to drain through. Do not press, otherwise the syrup will turn cloudy. If you are in a hurry, a gentle squeeze still works fine, the syrup will taste just as good, just not quite as clear. Juice 2 lemons and add the juice.
Pour the collected syrup back into the mixing bowl and cook down for 20 minutes at 100°C at speed 1 without the measuring cup. Set the steamer basket on top as a splatter guard. Meanwhile, rinse the bottles with boiling water. Fill with the hot syrup, seal immediately and leave to cool.
Red, white or blackcurrants: what changes
Red redcurrants produce a bright red syrup with a balanced sweet-sour flavour. White currants are milder and less tart, giving a pale gold syrup. Blackcurrants (cassis) have the most intense flavour and the darkest colour, but need 50 to 100 g more sugar as they are more bitter. All three varieties work with the same Thermomix® settings and timings.
Lemonade, cocktails, dessert: 5 ideas for the syrup
- Redcurrant lemonade: Mix 2 tbsp of syrup with 250 ml of sparkling water and ice cubes. Serve with a slice of lemon.
- Hugo variation: Use 2 cl of syrup in place of elderflower cordial and mix with prosecco, mint and lime.
- Yoghurt and ice cream: Pour the syrup over vanilla yoghurt or vanilla ice cream made in the Thermomix®.
- Salad dressing: Whisk 1 tbsp of syrup with olive oil, vinegar and mustard to make a fruity dressing.
- Pancakes: Drizzle the syrup over pancakes made in the Thermomix® instead of maple syrup.
Ginger, rhubarb, iced tea: more syrups with the Thermomix®
If you enjoy homemade syrups, we have more recipes for you: a lemon and ginger syrup that helps fight colds in winter, a rhubarb syrup that is especially good in spring, and an iced tea syrup that is the perfect companion for hot summer days. A classic sugar syrup also works as a versatile base for many recipes.
Keeps for 6 months, store in a cool, dark place
Goes well with: yoghurt and pancakes.
Our tip: make your own baking release spray with the Thermomix®.
Stored in sterilised bottles and kept sealed, the redcurrant syrup will keep for 6 months. Store in a cool, dark place to preserve the bright colour. Once opened, keep in the fridge and use within 4 weeks. If you want to make a larger batch, simply double the recipe. 2000 g of berries fit in the mixing bowl, adding around 5 minutes to the cooking time.
