Black Currant Vanilla Punch Recipes

BLOODY BLACK CURRANT PUNCH

Steps:

• Stir brandy and sugar in a large bowl. Add nectar; stir to combine. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.

VANILLA PUNCH

Steps:

• In a saucepan over medium heat, combine sugar and water. Cook, stirring frequently, until sugar is dissolved. Stir in vanilla and almond extract. Cool, and refrigerate.
• To serve: In a punch bowl with ice, mix 1 cup syrup with 2 liters ginger ale or lemon-lime soda.

APPLE AND BLACK CURRANT FUDGE CRUMBLE

Steps:

• Peel and core the apples. Cut into chunks. Mix with the blackcurrants. Add demerara sugar and tip into an ovenproof dish.
• Preheat the oven to 200C/400F/gas mark 6. Preheat a baking sheet.
• Sift the flour with the salt into a bowl. Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar. Stir through the fudge pieces. Sprinkle with mixture over the apples and blackcurrants.
• Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.

BLACK CURRANT POUND CAKE

Steps:

• Preheat oven to 350F°.
• CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
• Remove and discard tea bags; cool tea to room temperature.
• Stir in sour cream.
• Combine flour, baking powder, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
• Spoon batter into a 10-inch tube pan coated with cooking spray.
• Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 15 minutes on a wire rack.
• Remove from pan; cool completely on wire rack.
• GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
• Remove and discard tea bag.
• Add powdered sugar and juice to brewed tea, stirring well with a whisk.
• Drizzle glaze over cake.

BLACK CURRANT SMOOTHIE

Steps:

• Put all of the ingredients into a food processor or blender and blend until smooth.
• Pour into a glass and serve.

BLACK PUNCH

Steps:

• Make Kool Aid according to instructions using the water, sugar and Kool Aid in a large punch bowl.
• Mix in the Vodka.
• When ready to serve add the Ginger Ale.

BLACK CURRANT STAR PUNCH

Steps:

• Pour the apple and blackcurrant juice into 2 ice-cube trays and freeze for 4 hours or overnight.
• Combine lemonade and fruit drink in a large serving bowl or jug. Add the ice cubes and serve immediately.
• Notes & tips.
• Prep: 5 mins (+ 4 hours or overnight freezing time).
• You can make the ice cubes to the end of step 1 up to 1 day ahead. Carry out step 2 just before serving. Decorative ice-cube trays are available from most specialty kitchen stores.