The most glamorous of the British summer berries: as dark and shiny as jewels, with bright purple juices and a vibrant sweet-sharp flavour.
The most glamorous of the British summer berries: as dark and shiny as jewels, with bright purple juices and a vibrant sweet-sharp flavour. We grow these blackcurrants on our own farms, and enjoy them for as long as their season lasts. Because of their piercing sharpness, they’re best cooked: given a little sugar and heat, they’ll make all sorts of summer desserts sing.
Country of originGrown in
- The UK
How to prepare
For the classics, make into a sticky-sweet cordial, an intensely fruity syrup to pour over vanilla ice cream or Greek-style yogurt, or add to a summer pudding with a mix of sweeter berries to balance out their punchy flavour.
Blackcurrants are best kept in the fridge. They come straight from the farm, so they will need a wash. Wait until you're ready to eat them first - otherwise the moisture will encourage the fruit to spoil.