John Saltveit wrote:I think they're great in salads because they're SO pretty. The flavor is dispersed so tart is balanced with bitter, etc.
dirk maes wrote:We have a sirop that is named 'Groseille' after the French for red currants. Its delicious with ice-cream.
In the Netherlands they have a jenever ( just Gin ) with red currants named bessenjenever.
I prefer to make a jenever with black currant. Just put an amount of black currants under a neutral-tasting jenever or gin or alcohol with some sugar ( as much as you like ) . Put in the kitchen, preferably in the sun, let it gather momentum for 6 months. Call the AA before opening. Contain you're alcohol intake. I am not joking.
Tereza Okava wrote:I have used this berry whisky recipe to take advantage of the mulberries in my yard when I reach that point of no longer knowing what to do with them. I've tried it with a few types of berries and it's not let me down yet, plus it's a bit different from the usual cordials. makes interesting cocktails with herbs and stuff too. https://www.rivercottage.net/recipes/blackberry-whisky