Barberry Juice is a traditional British recipe for a classic juice made from barberries (either wild or garden varieties) that can be used as the basis for drinks, jams, sweets and desserts; the astringent properties of the berries also means that this extract can be used for medicinal purposes. The full recipe is presented here and I hope you enjoy this classic British version of: Barberry Juice.
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The juice of ripe barberries was a commonly-used ingredient in Victorian cookery. Here is a method for making barberry juice adapted from one of Roger Kemp Philp's recipes Victorian that can be used in any recipe calling for this ingredient.
Add 200ml water to a pan then stir in the de-seeded barberries and the fennel seeds. Bring to a boil and continue cooking for about 25 minutes, or until the fruit have broken down and released their juices.
Take off the heat and allow to cool a little then press through a fine-meshed sieve with the back of a spoon to extract as much of the fruit juice as possible.
The juice will keep in the refrigerator for a few days if stored in a lidded jar or bottle.
