A labour of love though, nipping off their stalks and ends takes time and patience but is a therapeutic and rewarding task. During WWII the British government encouraged the growth of blackcurrants due to their high Vitamin C content – most fruits were imported and as such there was a shortfall. Almost the entire crop was given over to making cordials and syrups – a tradition that is still in effect today with the ever-popular Ribena.
Try making blackcurrant vodka or gin – half fill a jar or bottle with blackcurrants, a handful or so of sugar and top with vodka or gin. Leave for three months, turning occasionally and enjoy topped up with bubbly.