Making blackcurrant cordial/ Picking your own fruit

It’s typically British to see an overcast, slightly rainy day and yearn to go outside. I am lucky in that where I live I am nestled between the Home Counties’ finest coastline and countryside, each no more than ten minutes from my house.

I had seen a recipe for making your own version of Ribena, a rich blackcurrant cordial and decided that I fancied giving it a bash.  I went and picked my own fruit at Roundstone Pick Your Own ( as this is where I used to enjoy going so much as a child, it’s nostalgic, cheap, and beautiful with acre upon acre of crops. If you are not able to walk far there is a tractor that drops you off in each field should you require it- meaning that people of all ages and abilities can enjoy picking their own food.

It must be said there is something enormously cathartic about picking your own fruit- it is gratifyingly hard and enormously satisfying, and I suspect, fresher than the supermarkets’ offerings, although perhaps ever so slightly more pricey.


  • 500g Blackcurrants
  • 200g White sugar
  • The juice of half a lemon


Whack all of the ingredients in a heavy-based saucepan over a medium heat and leave until there is ample juice and the fruit squishes. This should take approximately ten minutes. After this sieve, and put the fluid aside to cool in a sterilised bottle. For a bonus, you can make a crumble with the leftover fruity mush- I just added apple to make it sweeter.

Video because I don’t take myself seriously.


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