Step 1

Place the water and the red currants into a saucepan (do not worry about stems) and bring the mixture to a boil over medium heat. Boil for 1 minute, and then mash the currants with a potato masher to make a slush.

Step 2

Turn off the heat and add the orange zest and fresh ginger root. Cover the surface of the mixture with plastic wrap and let it steep for 2 hours.

Step 3

Remove the plastic wrap and stir in the sugar.

Step 4

Gently heat the mixture again to dissolve the sugar, but do not boil. Just heat until the sugar has dissolved.

Step 5

Sieve the mixture into a jug or airtight container. Store in the fridge and use within 3-4 days, or freeze it for 2 months.