From hedgerows to glass jars. Bright, sharp, and impossible to ignore…
Blood Currant Syrup is a spring capture — vivid in both colour and character. Made from the blossoms of flowering currant, gathered at their peak in early spring, this syrup draws on an old tradition of turning short-lived blooms into something that lasts. The flowers appear briefly, filling the hedgerows with their deep pink-red hues and a scent that carries on the air — sweet, tangy, and slightly green.
Traditionally, these blossoms were infused gently, allowing their flavour to steep slowly into sweetness rather than being forced out by heat. It’s a patient process, one that preserves not just taste but something of the season itself — the first real lift after winter.
As the infusion develops, the syrup takes on a striking ruby tone and a flavour that balances brightness with depth. There’s a tart, berry-like sharpness at the front, softened by floral notes and a subtle warmth underneath — something between redcurrant, rose, and a hint of green almond.
Our Blood Currant Syrup is made in small batches using wild foraged flowering currant blossoms, gathered with care and infused slowly to retain their delicate character. Nothing rushed, nothing overworked — just time, sugar, and the flowers themselves.
It’s a syrup that leans more toward the vivid than the sweet. Drizzled into sparkling water, added to cocktails, spooned over desserts, or used to lift yoghurt and porridge, it brings a fresh, tangy brightness that cuts through and lingers, with a flavour somewhere between adult Ribena and Parma Violets. A little goes a long way.
It’s one of those flavours that feels both familiar and completely new — a reminder of how much can be hidden in a fleeting bloom.
Ingredients
Wild foraged flowering currant blossoms, organic sugar
Notes
• Made using traditional slow-infusion methods
• Bright, tart, floral flavour with berry-like notes
• Small-batch and seasonally produced
• A little goes a long way
For a deeper look at flowering currant and its traditional uses, see our Forager’s Guide entry on Flowering Currant.
Made by good folk, from wild stuff, for kind souls.
Every purchase keeps our fire burning — feeding people, funding projects, and planting seeds for a kinder world. 🌱
From hedgerows to glass jars. Bright, sharp, and impossible to ignore…
Blood Currant Syrup is a spring capture — vivid in both colour and character. Made from the blossoms of flowering currant, gathered at their peak in early spring, this syrup draws on an old tradition of turning short-lived blooms into something that lasts. The flowers appear briefly, filling the hedgerows with their deep pink-red hues and a scent that carries on the air — sweet, tangy, and slightly green.
Traditionally, these blossoms were infused gently, allowing their flavour to steep slowly into sweetness rather than being forced out by heat. It’s a patient process, one that preserves not just taste but something of the season itself — the first real lift after winter.
As the infusion develops, the syrup takes on a striking ruby tone and a flavour that balances brightness with depth. There’s a tart, berry-like sharpness at the front, softened by floral notes and a subtle warmth underneath — something between redcurrant, rose, and a hint of green almond.
Our Blood Currant Syrup is made in small batches using wild foraged flowering currant blossoms, gathered with care and infused slowly to retain their delicate character. Nothing rushed, nothing overworked — just time, sugar, and the flowers themselves.
It’s a syrup that leans more toward the vivid than the sweet. Drizzled into sparkling water, added to cocktails, spooned over desserts, or used to lift yoghurt and porridge, it brings a fresh, tangy brightness that cuts through and lingers, with a flavour somewhere between adult Ribena and Parma Violets. A little goes a long way.
It’s one of those flavours that feels both familiar and completely new — a reminder of how much can be hidden in a fleeting bloom.
Ingredients
Wild foraged flowering currant blossoms, organic sugar
Notes
• Made using traditional slow-infusion methods
• Bright, tart, floral flavour with berry-like notes
• Small-batch and seasonally produced
• A little goes a long way
For a deeper look at flowering currant and its traditional uses, see our Forager’s Guide entry on Flowering Currant.
Made by good folk, from wild stuff, for kind souls.
Every purchase keeps our fire burning — feeding people, funding projects, and planting seeds for a kinder world. 🌱
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