As there was no strawberries (see blogpost: Sorry, No Strawberries This Afternoon) available yesterday, we had to go with the only other berry that was available, Black Currants. There was an abundance of it, which made picking quite fun and rather fulfilling. The only problem is, although they were quite sweet/tangy/sour and tasty, the LOs (and myself) are not too keen on eating them.
We made black currant juice with some and the rest we put in the freezer for later. The easiest and most efficient way to consume a lot of these yummy little black things.
5-6 big handful of black currents
5-6 mint or black current leaves
approx. 1 pint of water
100g sugar (adjust according to taste)
1, Wash the black currants and put into saucepan.
2, Add 4-5 cloves and enough of water to cover the berries.
3, Boil until berries are starting to break, about 10-15 mins.
4, Squash berries against the side of pan, to extract the juices.
5, Add remaining water and sugar.
6, Boil for another 10-15 mins.
7, Strain through sieve and make sure you press all berries against side of sieve to get all juices out.
8, Ready to get bottled and stored in fridge. Will last for a couple of weeks if bottles are properly sterilized and sealed.
Ps. I also made a sugar-free batch which I use for mixing into LOs apple juice, cooking, cocktails, smoothies, dressings etc. Happy experimenting !
Did you know that in 100g of Black Currant, there is more than 300% of recommended daily intake of vitamin C ?!