Save to Pinterest A friend handed me a glass of something deep purple and fragrant last summer, and I spent the next twenty minutes interrogating her about what made it taste like someone had somehow bottled the essence of a tart berry patch mixed with mint and lime. Turns out she'd been experimenting with blackcurrant syrup in her mojitos, and honestly, it changed how I think about this drink entirely. What started as curiosity became an obsession with getting the balance just right, with that tangy-sweet syrup doing all the heavy lifting. Now whenever someone says mojito, I automatically think of this version instead.
I made these for my sister's book club night, and watching everyone take that first sip in unison, eyes widening at the tartness, felt genuinely satisfying. One person asked if I'd added some kind of fancy liqueur, and I loved explaining it was just blackcurrants and sugar simmered down to syrup magic. It became the drink everyone requested from then on, which meant I was perpetually making batches of syrup in my kitchen.
Ingredients
- Fresh or frozen blackcurrants (100 g): These little berries pack a punch of tartness that defines the whole drink, and frozen ones work just as well if fresh aren't available in your area.
- Granulated sugar (75 g): This sweetens the syrup without overpowering the berry flavor, though you might adjust it depending on how tart your berries are.
- Water (75 ml): Just enough to create a syrup consistency that won't be too thin or too thick when you strain it.
- Freshly squeezed lemon juice (1 tsp): This brightens the whole thing and keeps the syrup from tasting flat or one-dimensional.
- Fresh mint leaves (12 total, 6 per drink): The aroma matters as much as the taste here, so don't skip using fresh mint even if dried is easier.
- Lime (1 per 2 drinks): Cut into wedges so you can muddle them properly and extract all that fragrant oil from the skin.
- White rum (100 ml total, 50 ml per drink): Pick something you'd actually drink on its own, because good rum makes a real difference in the final flavor.
- Soda water (200 ml total, 100 ml per drink): Use something with decent carbonation so your drink stays fizzy and doesn't taste flat halfway through.
- Ice cubes: Plenty of them, since melting ice is your enemy here and you want this cold and crisp.
- Extra mint sprigs and blackcurrants for garnish: These make the drink look beautiful and give people a reason to linger over it.
Instructions
- Make your blackcurrant syrup base:
- Combine blackcurrants, sugar, and water in a small saucepan and bring everything to a simmer over medium heat, stirring occasionally so the sugar dissolves evenly. You're aiming for about 5 to 7 minutes, until the berries look soft and slightly collapsed and the liquid has turned a deep burgundy color.
- Extract the syrup:
- Once cooled slightly, gently mash the berries with the back of a spoon, then pour everything through a fine sieve into a bowl, using a spoon to coax the liquid through while leaving the pulp behind. Stir in the lemon juice and let the whole thing cool completely before using, which takes about 15 minutes or longer if you're patient enough to refrigerate it.
- Muddle the mint and lime:
- Pour 6 mint leaves into a glass along with half your lime wedges, then use a muddler or the back of a wooden spoon to gently press them together until fragrant. This releases the oils without shredding the leaves into a pulpy mess, which matters more than you'd think.
- Build the drink:
- Add 2 teaspoons of your cooled blackcurrant syrup to the glass, followed by 50 ml of white rum, and stir everything together so it's combined. The syrup should coat the bottom and sides of the glass before you add ice.
- Top and chill:
- Fill your glass with ice cubes, then pour in 100 ml of cold soda water and stir gently so you don't lose all the carbonation. The drink should be cold enough that condensation beads on the outside of the glass.
- Garnish like you mean it:
- Top with a fresh mint sprig, a few blackcurrants dropped in, and a lime slice balanced on the rim so people know exactly what they're drinking. Serve immediately so the ice doesn't melt and dilute all your hard work.
Save to Pinterest There was this one evening when I made these for myself after a long week, and something about sitting on my porch watching the sunset while sipping something this beautiful and tart felt like reclaiming a moment that had been lost to hustle. The drink became less about impressing people and more about permission to slow down and taste something deliberately made.
The Syrup Advantage
Making your own blackcurrant syrup means you control exactly how much sweetness goes into your drink, which is freedom you don't get with pre-bottled mixers. I started keeping a jar of this in my fridge during summer specifically so I could make mojitos without planning ahead, and it elevated my entire cocktail game in ways I didn't anticipate. The syrup keeps for about two weeks in the refrigerator, making it perfect for batch cocktail nights or whenever the mood strikes.
Playing With Flavors
Once you nail the blackcurrant version, the recipe becomes a blueprint for experimentation that's genuinely fun. I've made versions with raspberries, with blackberries, even with a mix of whatever berries were about to go bad in my fruit drawer. The tartness changes depending on what you use, so taste your syrup before mixing and adjust the lemon juice accordingly if something feels off-balance.
Making It Your Own
This cocktail works beautifully without alcohol if you're in the mood for something refreshing without the rum, and honestly it tastes more delicate that way. The beauty of making your own syrup is that you can adjust the sweetness to match your personal preference and the specific berries you're using. Every ingredient here has a reason for being there, but that doesn't mean you can't substitute or adjust based on what you have available and what you're craving.
- If you prefer less syrup, start with a teaspoon and taste as you go rather than automatically adding the full amount.
- Frozen blackcurrants work just as well as fresh and sometimes taste even better since they've been picked at peak ripeness.
- Make extra syrup and store it in a clean glass jar in your refrigerator so you can make these drinks whenever the craving hits.
Save to Pinterest This drink became my answer to the question of how to make something feel special on an ordinary evening, and I think that's what good recipes do at their best. Pour one and take your time with it.
Recipe Questions
- → Can I make this without alcohol?
Yes, simply omit the white rum and increase the soda water quantity. The blackcurrant syrup provides plenty of flavor, making it a delicious mocktail option.
- → How long does the blackcurrant syrup last?
The homemade syrup will keep for up to 2 weeks when stored in an airtight container in the refrigerator. Ensure it has cooled completely before sealing.
- → Can I use frozen blackcurrants?
Absolutely. Frozen blackcurrants work perfectly for making the syrup and often release their juices more readily during cooking. No need to thaw before using.
- → What other fruits work in this?
Raspberries, blackberries, or blueberries make excellent substitutes. Adjust sugar quantity slightly based on the fruit's natural tartness. Mixed berry combinations also work beautifully.
- → Can I prepare the syrup in advance?
Yes, the syrup can be made up to 2 weeks ahead and refrigerated. In fact, allowing the flavors to meld for a day or two often enhances the taste.