Save There's something about the moment when blackcurrant syrup hits cold soda water that makes you understand why people get excited about cocktails. My first attempt at this came from finding a punnet of blackcurrants at the market on a random Tuesday, their deep purple almost black, and thinking there had to be something better to do with them than jam. The result was this mojito, which tastes like summer decided to get a little sophisticated without losing its sense of fun.
I made these for friends one evening when the kitchen was already warm from earlier cooking, and I remember how the mint's smell mixed with the blackcurrant syrup bubbling on the stove created this almost perfume-like moment. Everyone reached for seconds within minutes, which doesn't happen often enough to take for granted. That's when I knew this wasn't just a recipe experiment, but something worth remembering.
Ingredients
- Fresh or frozen blackcurrants: Either works brilliantly; frozen ones actually release their juice faster, which I discovered by accident and now do on purpose.
- Granulated sugar: The standard choice because it dissolves cleanly into the syrup without any grittiness hanging around.
- Water: Just enough to create a syrup without diluting all that berry flavor you're trying to capture.
- Freshly squeezed lemon juice: This is the secret handshake that prevents the syrup from tasting one-note sweet.
- Fresh mint leaves: The quality matters here; slightly tender leaves muddle more gracefully than tough ones.
- Lime: Cuts through the richness with bright acidity that makes every sip feel alive.
- White rum: Neutral enough to let the blackcurrant shine without overwhelming the drink.
- Soda water: The cold, fizzy finish that transforms everything into something special.
- Ice cubes: More important than people realize; large cubes melt slower and keep the drink crisp longer.
Instructions
- Make the blackcurrant syrup base:
- Combine your blackcurrants, sugar, and water in a small saucepan and bring everything to a gentle simmer over medium heat. You'll notice the berries starting to soften after a few minutes, their color bleeding into the liquid like watercolor on paper.
- Soften and break down the berries:
- Keep stirring occasionally until the sugar has fully dissolved and the berries have completely softened, about 5 to 7 minutes total. They should feel almost mushy when you press them against the side of the pan.
- Strain out the solids:
- Pour the warm syrup through a fine sieve into a bowl, pressing gently on the berries to extract every last bit of flavor without pushing the pulp through. What you're left with should be pure, glossy syrup with nothing cloudy about it.
- Finish with lemon juice:
- Stir in the lemon juice while the syrup is still warm, then let it cool completely before using. This step keeps the syrup from tasting flat, and the citrus balances the sweetness perfectly.
- Muddle mint and lime together:
- In each glass, gently muddle 6 mint leaves with half a lime's worth of wedges, pressing just enough to release the essential oils without shredding the leaves into bitter fragments. You want the mint to be aromatic and released, not pulverized.
- Combine syrup and rum:
- Add 2 teaspoons of your cooled blackcurrant syrup and 50 milliliters of white rum to each glass, stirring gently to blend everything together. The mixture should smell incredible at this point.
- Add ice and top with soda water:
- Fill each glass with ice cubes, then pour 100 milliliters of soda water into each one, stirring briefly to incorporate. The fizz and cold snap is what makes this drink feel like a celebration in your hand.
- Garnish and serve immediately:
- Top each drink with fresh mint sprigs, a scatter of blackcurrants, and a lime slice, then serve right away while the bubbles are still enthusiastic.
Save What made me keep coming back to this recipe was an unexpected moment when my partner, who usually avoids anything cocktail-adjacent, asked for a second one and then started talking about wanting to make it themselves. That shift from spectator to participant is what cooking is really about. It's when a drink stops being just a drink and becomes something you share.
The Blackcurrant Syrup, Your Secret Weapon
Making your own syrup is one of those kitchen moves that feels slightly fancier than it actually is, and that gap between effort and payoff is exactly why it's worth doing. The syrup keeps in the fridge for about two weeks, which means you can make it on a Sunday and have it ready for impromptu drinks all week. I've started doubling the batch just to have it around, and that tells you something about how useful it becomes.
Adapting This Drink to Your Mood
Once you understand the basic structure, this mojito becomes incredibly flexible without losing its identity. The blackcurrant syrup ratio can shift depending on whether you like your drinks sweeter or more tart; I've found that 2 teaspoons is the middle ground, but some friends prefer closer to 3. You can also experiment with other berries—raspberries create a more delicate flavor, and blueberries give you something earthier and less sharp.
Why This Works
The reason this drink feels balanced instead of one-dimensional comes down to letting different elements do their job: the mint provides freshness, the lime adds brightness, the blackcurrant brings depth and tartness, and the rum sits quietly in the background without demanding attention. It's a conversation between flavors rather than any one thing shouting louder than the rest. Everything here serves a purpose, which is why it works even when you adjust things slightly.
- Make the syrup a day ahead if you can; it actually develops more complexity as it sits.
- Use a muddler or the back of a wooden spoon gently—aggressive muddling bruises the mint and makes it taste bitter.
- Serve immediately after assembly because the ice melts and the fizz fades, both of which change the entire experience within minutes.
Save This drink reminds me that sometimes the best things emerge from small moments of curiosity in the kitchen. Make a batch of syrup and see where your own experiments take you.
Recipe Help & Answers
- → Can I make this mocktail without alcohol?
Yes, simply omit the white rum and increase the soda water quantity. The blackcurrant syrup provides plenty of flavor, making it delicious as a non-alcoholic spritzer.
- → How long does blackcurrant syrup keep?
The homemade syrup will stay fresh in an airtight container in the refrigerator for up to 2 weeks. Shake well before using as natural settling may occur.
- → Can I use frozen blackcurrants?
Absolutely. Frozen blackcurrants work just as well as fresh and are available year-round. They may need 1-2 additional minutes of simmering time.
- → What other berries can I use?
Raspberries, blackberries, or blueberries make excellent alternatives. Each brings its own unique flavor profile while maintaining the drink's fruity character.
- → Can I prepare the syrup in advance?
Yes, the syrup can be made up to 2 weeks ahead and stored in the fridge. This makes it perfect for batch preparation when entertaining guests.
- → Do I have to strain the syrup?
Straining creates a smooth, professional consistency. However, you can leave the pulp in for a thicker, more textured syrup if preferred.