Black Currant Juice – Recipe By Moushum

How to make a refreshing, nutritious Black Currant Juice at home. Packed with antioxidants, vitamin C, and numerous health benefits.

The Black Currant Juice Recipe provides a nutritious, easy-to-make beverage at home. Loaded with antioxidants and vitamin C, this refreshing juice offers various health benefits.

Making exceptional black currant juice requires a precise balance of ingredients and extraction method. Our guide guarantees optimum use of black currants and cranberries for a tasty, healthful juice.

Why purchase juice full of preservatives when you can easily make your own black currant juice? With a few ingredients like black currants, cranberries, sugar, and lemon juice, you can enjoy this healthy drink swiftly. Keep reading to learn how to make this recipe a staple for your health.

Ingredients For Black Currant Juice

  • 1 Apple
  • 2 Carrots
  • 1/4 cup Dried Black Currants
  • 3-4 leaves of your favorite green such as Kale, Spinach or my favorite, Wheatgrass
  • 1-2 tablespoons of your favorite seeds or nuts such as Pumpkin, Walnut, Sesame or Almond
  • For a delicious smoothie add 1-2 cups of your favorite milk such as Oat, Rice, Almond or dairy
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 20 oz.

How to make Black Currant Juice – step by step guide

Black currant juice, loaded with antioxidants and vitamin C, is a flavorful and nutritious drink. Its homemade preparation, potentially with added cranberries, is simple and gratifying. Now, let’s begin making your own black currant juice.

  1. If using frozen berries, allow them to thaw to room temperature before using.
  2. Mash the black currants and cranberries using a wooden pestle or the end of a rolling pin. Alternatively, you can use a food processor to break them up.
  3. Squeeze the pulp through a cheesecloth to extract the juice.
  4. In a stockpot, add sugar and lemon juice to the currant juice.
  5. Pour water into the pot until the juice is diluted to your desired strength.
  6. Heat the mixture over medium heat until the sugar dissolves.
  7. Bring the mixture to a boil and then reduce the heat to low.
  8. Simmer the juice for 10-15 minutes, stirring occasionally.
  9. Remove the pot from the heat and let it cool.
  10. Pour the juice into a pitcher or jar and refrigerate until cold.
  11. Serve the juice over ice and enjoy!

Note: You can adjust the amount of sugar and lemon juice to your taste. You can also use only black currants if you prefer. Additionally, you can make a second run of juice by boiling the fruit pulp in water.

How long does it take to make black currant juice?

The time it takes to make black currant juice can vary depending on the recipe and method used. However, based on the search results, the average time it takes to make black currant juice is around 20-30 minutes. Here is a breakdown of the time it takes for each step in the recipe:

  • Preparing the fruit: 5-10 minutes (thawing frozen berries, mashing the fruit)
  • Boiling and simmering: 15-20 minutes (boiling the fruit with water and sugar, simmering until the sugar dissolves)
  • Cooling and straining: 5-10 minutes (allowing the juice to cool, straining the juice through cheesecloth)

Overall, making black currant juice is a relatively quick and easy process that can be done in less than an hour.

Can black currant juice be stored for a long time?

Yes, black currant juice can be stored for different lengths of time depending on the storage conditions and preparation method. Here are some key points to consider:

  • Freshly made black currant juice should be consumed within a few days if stored in the refrigerator.
  • Black currant juice can be stored in the refrigerator for up to 4 weeks if it is a concentrate.
  • Black currant polyphenols were stable during 9 months of storage at -20°C.

Blackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or +4°C for 1 year, and the sensory quality was evaluated. The results showed that the juices stored at +4°C had better sensory quality than those stored at room temperature.


I'm Mushum, love food and cooking! A dedicated mom of three food-loving children, (Areez, Fatima & Fabiha) Moushum's journey into the world of cooking began as a labor of love for her family's diverse palates. My kitchen always a place of creativity and exploration, where I crafts an array of delectable dishes to satisfy my kids' ever-evolving tastes.

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