Black Currant Star Punch Recipes

SAVORY BLACK CURRANT SAUCE

Steps:

• Melt the butter in a medium size heavy saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
• Stir in the brandy, jelly, mustard and wine.
• Simmer over low heat for 10 minutes.
• Season with salt and pepper.
• Serve warm.

BLACK CURRANT & VANILLA PUNCH

Steps:

• Bring apple juice to the boil, remove from heat & put tea bags into the liquid. Allow to cool.
• When cold take out tea bags, add mineral water.
• A presentation tip is to serve scattered with pink rose petals.

BLACKCURRANT CORDIAL

Steps:

• Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the lemon zest and juice followed by the blackcurrants. Cook the mixture over a medium heat until the blackcurrants start to soften and burst.
• Pour the mixture through a sieve lined with muslin into a clean, heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
• Serve approx. 25ml of cordial per 100ml sparkling or still water, or dilute to taste.

BLACK CURRANT STAR PUNCH

Steps:

• Pour the apple and blackcurrant juice into 2 ice-cube trays and freeze for 4 hours or overnight.
• Combine lemonade and fruit drink in a large serving bowl or jug. Add the ice cubes and serve immediately.
• Notes & tips.
• Prep: 5 mins (+ 4 hours or overnight freezing time).
• You can make the ice cubes to the end of step 1 up to 1 day ahead. Carry out step 2 just before serving. Decorative ice-cube trays are available from most specialty kitchen stores.