I learned from Finns that hot black currant juice is an old folk remedy for colds & flu. And during flu season when half the world is taking elderberry syrup, I thought I would try making black currant syrup. Because I have yet to find elderberries growing in Finland. But black currants grow abundantly here! Well this syrup tastes delicious. I added a little angelica and ginger to help support lung and respiratory health. You can take teaspoons of the syrup as medicine or just eat it as a food. I pour it on warm breads, mix with apple sauce or pear sauce, mix with oat yogurt, or even mix with sparkling water. Recipe: 3.5 cups water, 200g fresh or frozen black currants, 1/4 tsp pure vanilla bean powder, 2 thin slices ginger root, 1/2 tsp angelica leaf or root, 1 cup honey. Put all ingredients in a pot except the honey. Stir. Bring to a boil and reduce heat to simmer for 1 hour until the liquid is reduced by about half. Cover while simmering. Remove from heat and let cool until luke warm. Smash the berries in the pot. Strain out the liquid. Stir in the honey. Stir well until thoroughly blended. Pour into clean glass jar and keep refrigerated. Use within 2 weeks. Enjoy!
