Save Summer evenings at my cousin's place always involved her hunting through the freezer for something to make us all feel cool and clever, and one particularly humid night she emerged with a bag of blackcurrants and a determined look. She'd been experimenting with homemade syrups, frustrated by how commercial mojitos never had enough character, and this tangy blackcurrant version became our unspoken request every visit after that. There's something about making the syrup yourself that transforms a simple drink into something you actually feel proud serving, not just slinging together.
I made these for friends who claimed they didn't like cocktails, and watching their surprised expressions after the first sip was genuinely satisfying. The tartness seemed to hit something in their brains that sweet drinks never did, and suddenly everyone wanted to know if they could take the syrup home to make more batches. That's when I realized this drink occupies this weird perfect space between refreshing and sophisticated without trying too hard.
Ingredients
- Fresh or frozen blackcurrants (100 g): Frozen work just as well as fresh and honestly release their juice more easily, so don't feel bad grabbing what's available.
- Granulated sugar (75 g): This dissolves clean and doesn't add any odd texture or flavor that fancier sugars might.
- Water (75 ml): Keeps the syrup from being too thick and lets the blackcurrant flavor shine through instead of tasting like straight sugar.
- Freshly squeezed lemon juice (1 tsp): This little bit brightens everything up and stops the syrup from tasting flat and one-dimensional.
- Fresh mint leaves (12 total): The smell when you muddle these is half the reason to make this drink, so don't skip fresh or this whole thing falls apart.
- Lime (1 whole): Cut into wedges so you can really extract the oils and juice when muddling, which is where most of the flavor magic happens.
- Blackcurrant syrup (4 tsp per drink): Make this first and let it cool completely, or it'll water down your ice immediately.
- White rum (100 ml): The clear stuff lets the blackcurrant flavor be the star instead of competing with dark rum's molasses notes.
- Soda water (200 ml): Cold, fresh soda water makes a real difference here, so don't use flat bottles you've had sitting around.
- Ice cubes: More ice than you think you need actually, because the drink gets diluted fast with all the liquid components.
- Mint sprigs and blackcurrants for garnish: These aren't just decoration, they give you little flavor bites between sips and make the whole thing look alive.
Instructions
- Make the blackcurrant syrup foundation:
- Combine blackcurrants, sugar, and water in a saucepan and bring to a gentle simmer, letting the berries soften and the sugar dissolve completely over about five to seven minutes. You'll notice the liquid darkening and the berries starting to fall apart, which is exactly what you want.
- Strain and finish the syrup:
- Gently mash the cooked berries to release all their juice, then push everything through a fine sieve into a bowl, which takes a bit of patience but gives you that clean, smooth syrup. Stir in the lemon juice while it's still warm and let it cool completely before using, or it'll melt your ice and water down your drink.
- Muddle mint and lime together:
- In each glass, add six mint leaves and half a lime's worth of wedges, then press and twist them together with a muddler or the back of a spoon until you smell that bright, crushed-herb aroma. This step releases all the essential oils and is what stops your drink from tasting like straight rum and soda.
- Build the drink with syrup and rum:
- Add two teaspoons of the cooled blackcurrant syrup and fifty milliliters of rum to each glass, then stir everything together so the syrup dissolves and mingles with the mint and lime. The color should be this gorgeous dark purple by now.
- Add ice and soda water:
- Pack each glass with ice cubes, then top with one hundred milliliters of cold soda water and give it a gentle stir to combine without knocking all your ice around. The drink should be cold enough that condensation beads on the outside of the glass.
- Garnish and serve immediately:
- Top with fresh mint sprigs, a few blackcurrants, and lime slices, then drink it right away while everything's still properly cold and the bubbles are still doing their thing.
Save There was this moment when a friend who usually orders the same safe drink at bars tried one of these and actually closed their eyes after the first sip, which is the kind of reaction that makes you understand why people bother with homemade anything. Food and drink stopped being fuel and became conversation, which is probably the whole point.
What Makes Blackcurrant Different
Blackcurrants have this tart, almost mineral quality that feels sophisticated compared to the usual sweet berries, and their flavor actually stands up to alcohol instead of getting completely overshadowed. The first time I used them I was expecting something subtle, but they announce themselves in the best possible way, turning a regular mojito into something that feels intentional and considered.
Making This Non-Alcoholic
Simply omit the rum and add an extra fifty milliliters of soda water to each glass, and honestly you won't miss the alcohol because the blackcurrant syrup and fresh mint carry so much flavor on their own. It's one of those rare drinks that works equally well either way, which makes it perfect for mixed groups or anyone who just wants something refreshing without the booze.
Syrup Storage and Future Variations
The blackcurrant syrup keeps in the fridge for about two weeks in a clean jar, so you can make a batch and use it for multiple drinks without having to start from scratch every time. I've experimented with raspberries and a combination of berries, and while they're all good, the blackcurrants have this particular tartness that just works perfectly with rum and mint in a way nothing else quite captures.
- Make double the syrup and keep it on hand for cocktails all summer, or drizzle it over ice cream when you get bored of drinks.
- Try adjusting the lemon juice amount based on how tart or sweet your particular berries are, since frozen and fresh can taste slightly different.
- Serve these in proper highball or tall glasses so people have room to swirl the drink and actually appreciate the color and layers you've created.
Save This drink somehow became the thing people asked for when they came over, which is the highest compliment a recipe can receive. Once you've made the syrup, everything else takes about five minutes, so you can actually enjoy your evening instead of being stuck in bartender mode.
Recipe Guide
- → Can I make this mojito without alcohol?
Absolutely. Simply omit the white rum and increase the soda water to 300 ml total. The blackcurrant syrup provides plenty of flavor, making it a delicious mocktail option that everyone can enjoy.
- → How long does the blackcurrant syrup last?
The homemade syrup keeps well in an airtight container in the refrigerator for up to two weeks. Store it in a glass jar or bottle for best results. Give it a quick stir before using if any separation occurs.
- → Can I use frozen blackcurrants instead of fresh?
Yes, frozen blackcurrants work perfectly for making the syrup. They may actually release more juice during cooking. No need to thaw them first—simply add them directly to the saucepan with the sugar and water.
- → What other berries can I substitute?
Raspberries, blueberries, or blackberries all make excellent alternatives. Each berry brings its own flavor profile—raspberries are brighter, blueberries mellower, and blackberries similarly tart to blackcurrants. Adjust the sugar slightly based on berry sweetness.
- → Do I really need to strain the syrup?
Straining removes the skins and seeds, creating a smooth, vibrant purple syrup that mixes beautifully into drinks. If you prefer a rustic texture with bits of fruit, you can skip straining, though the appearance will be more cloudy.
- → Can I double the recipe for a crowd?
Certainly. The syrup scales up easily—just double or triple the ingredients. You can prepare it up to a week in advance. When serving a group, consider setting up a mojito station with mint, lime, and ice so guests can customize their drinks.