Please, grow blackcurrants, if not for the berries, for the leaves alone. They carry the most delicate, rosier note of the fruit itself, fresh, vibrant and a little floral. Paired with the zing and candy like tang of English Rhubarb, this drink is the epitome of an English Spring day. Add a little to a glass filled with ice, top up with soda and drink with fingernails packed with soil and straggly hair across your face. A long day tending to a young garden deserves this drink…
100g Caster Sugar
1 Stick Rhubarb
6 Blackcurrant Leaves
Ice & Soda to serve (or gin….)
1. Add the sugar, water and rhubarb to a small pan.
2. Bring to a boil and bubble for 10 minutes, or until the rhubarb is tender but not falling apart.
3. Add the blackcurrant leaves to the pan, remove from the heat and set aside to cool and infuse.
4. Once cold, transfer to the fridge and infuse overnight.
5. The next day, strain the syrup into sterilised bottles. This will keep in the fridge for a month, but It won’t last that long…