Sip the Spring: Let's make Flowering Red Currant Flowers into a Delicious Syrup

Hey friends and fellow candle lovers! With spring here, why not go on a bit of a scented adventure? Lets go foraging for Flowering Red Currant flowers to whip up a delightful syrup. While the syrup is delicious, it's also about reconnecting with nature and a mini escape that brings a bit of calm to your day. We're sharing a simple recipe that bottles up the Irish spring time, perfect for cocktails and mocktails. So, grab your basket, and let's head out and explore the hedgerows. This really is one of my favourite syrups to make and use throughout the year. Not only the flavour, but the colour too. It almost looks artificail!

For more inspiration on foraging and creating your own syrups, check out this class reel from The Wild Wood Folk School.

The Art of Foraging

The 'art' of Foraging sounds a bit much, but it really is more than just collecting wild free food; it's a kind of meditation and discovery that connects us to nature and our roots. When I am out foraging I completely switch off and have noticed that depending on the colour and shape of what I am looking for, my eyes adjust to seek them out in the hedgerows. At the start it sometimes feels like there isn't much there to gather, but as time goes by more and more seems to appear like magic.

Foraging for Flowering Red Currant

Flowering Red Currant flowers are a hidden gem in the world of foraging. These delicate flowers offer a unique flavour profile that's perfect for homemade syrups. Imagine blackberries and rose - extremely floral, but also fruity flavour.

When foraging for Flowering Red Currant, timing is crucial. Look for them in late spring to early summer when the bushes are in full bloom. The flowers grow in drooping clusters and have a strong, sour-sweet aroma. They love the hedgerows and often grow along side hawthorn and elderflower.

Always follow responsible foraging practices. Identify the plant correctly, avoid over-harvesting, and respect private property. Remember, sustainable foraging ensures these beauties will be available for years to come.

For a detailed guide on identifying and harvesting Red Currant flowers, check out Kitchen and Other Stories.

Mental Health Benefits of Foraging

I believe there are a host of benefits to foraging, espeically for our mental health. It is an amazing way to disconnect from our devices and the world in general. It takes your whole attention as you wander along looking and smelling out in the fresh air. I always feel mentally refreshed afterwards. I sync into the seasons more and more each year, and appreciate each food foraged for it's limited time window. I look forward to each season because I am already planning where to go and what to look out for. One of the main things that brings me the most amount of joy is the eating and drinking of whatever we make. There is something really special and rewarding about enjoying food you have foraged for yourself. The only thing better is sharing it with others.

Making Your Own Syrup

Now that we've gathered our Flowering Red Currant flowers, it's time to transform them into a delightful syrup. Lets bottle up spring!

Simple Syrup Recipe

Creating your own syrup is easier than you might think. This simple recipe will yield a fragrant, flavourful syrup perfect for various applications.

1. Gently rinse the Red Currant flowers to remove any dirt or insects.
2. In a large pot, combine equal parts water and sugar.
3. Add the clean Red Currant flowers to the mixture and a whole lemon sliced up, peel and all.
4. Bring to a gentle simmer, stirring until the sugar dissolves.
5. Remove from heat and let steep for several hours or overnight.
6. Strain the mixture through a fine-mesh sieve or cheesecloth.
7. Store the syrup in sterilized bottles in the fridge.

For a more detailed recipe and variations, visit Tess Posthumus's blog.

Transforming Syrup into Spring Drinks

Homemade Flowering Red Currant flower syrup is a versatile ingredient that can elevate a wide range of drinks. Its unique floral notes add depth and complexity to both alcoholic and non-alcoholic beverages. We've even added it to cream cheese for an epic cheese cake.

Don't be afraid to experiment! Try adding a splash of syrup to iced tea, lemonade, or even your morning smoothie. The possibilities are endless, and you'll be surprised at how this homemade syrup can transform ordinary drinks into something special.

Non-Alcoholic Drink Creations

This syrup is great for creating exciting non-alcoholic drinks. These are perfect for those who don't drink alcohol or for times when you want a refreshing option without the booze.

Try a Flowering Red Currant Flower Fizz by combining the syrup with soda water, a splash of lime juice, and fresh mint leaves. For a more complex mocktail, mix the syrup with ginger beer, a dash of bitters, and a twist of orange peel.

Alcoholic Beverage Inspirations

For those who enjoy a drink, your Flowering Red Currant flower syrup can add a unique twist to classic cocktails or inspire entirely new creations. The syrup's delicate floral notes pair well with a variety of spirits.

Try a Flowering Red Currant Flower Gin Fizz by combining gin, the syrup, lemon juice, and topping with soda water. For a summery twist on a Margarita, replace the traditional simple syrup with your Flowering Red Currant flower syrup. Our favourite is adding a splash to a cold glass of prosecco or champagne - and the colour is so summery.

For more inspiration on using Red Currant syrup in both alcoholic and non-alcoholic drinks, check out this recipe from Cook Slovak.

A Classic Cheesecake with a Twist

For an exciting twist on a classic cheesecake, incorporate the Flowering Red Currant flower syrup into your cream cheese mixture. This addition brings a subtle floral note that beautifully complements the rich, creamy texture of the cheesecake. Here's how to do it:

Ingredients.

• • 1 1/2 cups of ginger nut and digestive biscuits.
  • 1/4 cup melted butter
  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup Red Currant flower syrup
  • A handful of petals of flowering red currant and gorse

Instructions.

• Crust: Combine the crushed biscuits and melted butter. Press the mixture into the bottom of a springform pan to form a crust.

• Filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing well.

• Add the Syrup: Carfeully fold in the Flowering Red Currant flower syrup, which will infuse with the cream cheese. You can mix it fully through or leave ripples depending on which you prefer. We preferred ripples for the striking visuals. For bonus points sprinke through with some of the petals and gorse petals.

• Combine: Spread the cream cheese onto the crumb base and pop into the fridge for an hour.

This cheesecake is perfect for showcasing your foraging skills and is sure to impress.

Well folks, thanks so much for reading this far. I hope you enjoy getting out there.

-Michael