Blackcurrant and lemongrass cordial

  • serves 4
  • A little effort

Rather than overpowering the fruit, lemongrass adds a subtle citrus note to this intense drink. Serve the cordial diluted over plenty of ice or use to make a summery blackcurrant mojito cocktail.



  • blackcurrants frozen or fresh, 500g
  • lemongrass 3 juicy stalks, bruised then finely chopped
  • golden or white caster sugar 300g 


  • Step 1

    Put the currants in a large pan with the lemongrass and 300ml water. Put the pan over a low heat, then very gently bring to a simmer. While it heats, crush the fruit as much as you can with a potato masher. Boil for 1 minute only, then cover the surface completely with clingfilm. Leave in the pan to infuse for a couple of hours.

  • Step 2

    Add the sugar to the pan and dissolve gently over a very low heat. Boil briefly, then strain through a sieve, pressing all the juice from the currants with the back of the ladle. The cordial is ready to use straightaway, will keep chilled for up to 1 month, or frozen (in small batches) for up to 3 months. Dilute one part cordial to three or four parts water.

Growing your own blackcurrants for this recipe? Watch the video below, from our friends at gardenersworld.com, to learn how to prune them: 

Nutritional Information

  • Kcals 222
  • Carbs 58.4g
  • Fibre 3g
  • Protein 0.8g
  • Salt 0.01g