This week Chris from Mele Cotte is hosting the 90th edition of Weekend Herb Blogging. My co-worker gave away a 5-liter-bucket of red currants and I asked my family: What to do with red currants? The – not surprising – answer was: red currant ice cream. I saved some berries for the ice cream and with the rest I cooked
Red Currant Syrup
The recipe is easy: Mash 1 kg red currants with 750 g sugar, let rest overnight in the fridge. Let drain at least for 1 hour and bring the liquid to the boil. Remove the foam and fill clear liquid into bottles.
Red Currants are a member of the gooseberry family. Redcurrant fruit is slighty more sour than its relative the blackcurrant, and is cultivated mainly for jams and cooked dishes, rather than for eating raw. In Germany it is also used in combination with custard or meringue as a filling for tarts. And red currants are the main ingredient of Rote Grütze – red fruit jelly, a speciality in the north of Germany.