Droplets of ruby red

We love strawberries, raspberries and even blueberries but there are no fanfares for the black and redcurrant season which   slips by very quietly.  So, today, I hope to make a case in defence of the redcurrant.

The redcurrant bush is very willing and fairly undemanding and in return for a modest-sized place to grow it will deliver a huge crop of ruby red berries at this time of year.

Little strings of glowing red berries hang in cascades beneath the leaves: ornaments ripe to be gathered.

The fruit is not naturally sweet like the strawberry or raspberry, so, it's a good idea to sprinkle with sugar and leave for a while before serving.  This sharp, slightly crunchy fruit is a  perfect summer dessert served with a cold, pouring vanilla custard. 

or 
with panacotta or a custard cream

Redcurrant Juice 

Sweetened redcurrant juice makes a wonderful summer cordial.

It's so light and fruity and really refreshing, served ice-cold.

with something sweet:

just a mouthful of meringue;
or
why not melt gelatine leaves into warm, sweetened juice.  Set it aside in the fridge and wait for a perfect wobbly jelly.

Finally,
Make redcurrant jelly preserve.

It is luminous and luscious: 

 tangy and sweet at the same time. 
It adds a zing to breakfast on the terrace.

Happy redcurrant days
Anna