This is another easy one – along the same lines as our homemade rhubarb juice. The picture says it all really – squeeze every last drop of juice from your redcurrants – or you can blend them and leave them to drain through a seive – find a way that works for you with what you have to hand. Then add a small amount of vanilla essence, to take the bitter edge off, and sweeten to taste. We use sweeteners, but sugar is better if you don’t need to use sweeteners, and a spoon of honey wouldn’t go amiss. Boil the juice down, to remove the excess water, and you have created a cordial that you can add water to when needed! Chill it, and use within a couple of days.
Rhubarb juice is exactly the same method, except you use the waste water left over from cooking your rhubarb! Leave the water in the pan you cooked your rhubarb in, strain it if there are bits floating in it. Add the vanilla essence and honey and sweeteners/sugar, bring to the simmer, just to mix the ingredients, and leave to cool before popping in the fridge. This is one of my favourites, especially as it uses something you would otherwise throw down the sink!
For a particularly refreshing version of either, add a dash of lemon juice to either