Black Currant and Tamarind Cordial
This unique Parsi cordial combines the warmth of brandy with the deep, fruity sweetness of dried black currants and the sharp tang of fresh tamarind. A spoonful of black currant jam enhances the berry profile, creating a rich, dark liqueur that balances sweet, sour, and spirited notes. Traditionally prepared by infusing and mashing the fruits to extract their essence, this cordial is best enjoyed poured over ice as a refreshing yet potent sipper.
Ingredients
- 1 bottle Brandy (Standard 750ml bottle. The original text specifies 'one brandy bottle'.)
- 1 pound Dried black currants (Originally '1 seer sukan kali'. Can substitute with black raisins (kali draksh) if currants are unavailable.)
- 5 teaspoons Black currant jam (Use heaped teaspoons.)
- 2 ounces Tamarind (Originally 'navtank'. Use fresh tamarind with seeds removed.)
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Instructions
- 1Rinse the dried black currants and drain them well. Remove any seeds or fibers from the tamarind.
- 2In a large clean jar or bowl, combine the brandy, washed currants, black currant jam, and tamarind. Stir to mix. Cover and let it soak for a few hours or overnight to allow the fruits to soften and infuse the liquid.
- 3After soaking, mash the mixture thoroughly with a spoon or muddler to extract as much pulp and flavor as possible. Strain the mixture through a thick cloth (muslin or cheesecloth) into a clean bottle, squeezing well to extract all the liquid.
- 4Seal the bottle and store. When ready to serve, pour over ice.
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