26th June: I made these for Fred's graduation party. I forgot to add the peas in the mixture... but they all disappeared anyway.
This is a bit too rich and boozy to be called Ribena as we use a French recipe that mixes red wine with the blackcurrant juice and sugar. Most of the alcohol disappears when the syrup is brought to the boil but the wine adds flavour and makes it very smooth. The hardest part is the filtering - which takes forever. I love to drink it mixed with sparkling water (Lidl does a sparkling water with a hint of lemon which goes really well with this) but it's great with tap water too.
This batch was made recently with blackcurrants from the freezer. The cordial keeps well in sealed bottles kept in a cool, dark place (a root cellar for example, but any cupboard will do).