With currants, but not jam. Find six answers

Recipes 2022
With currants, but not jam. Find six answers
With currants, but not jam. Find six answers

In July, the most favorite garden berry, currant, ripens. We will certainly cook compotes and jam, but I want something … inspiring. Sharing ideas with fresh currants!

With currants, but not jam. Find six answers!

Currant: delicious ideas

Red currant lemonade

In a saucepan, combine 100 g of sugar, 120 ml of water and 1 tbsp. vanilla sugar, boil for 3 minutes, remove from heat and let cool. Sort 300 g of currants, rinse, chop in a blender and wipe through a sieve. Mix with 200 ml of orange juice and sugar syrup, cool and put in the refrigerator. Pour the resulting syrup into glasses by a third, add ice and top up with sparkling water.

Blackcurrant sorbet

Blackcurrant sorbet is the quintessential taste of summer! Rinse 400 g of currants, grind in a blender and rub through a sieve to get rid of seeds and peel (but do not throw away! You can use both to make compote). In a saucepan, combine 150 sugar and 120 ml of water, add 4-5 sprigs of mint and heat almost to a boil. Remove the mint, and cool the resulting syrup. Combine syrup with berry puree, pour into a flat container and place in the freezer. After 1.5-2 hours, mix, put into ice cream molds and place in the freezer. If you have an ice cream maker, make the sorbet according to the directions on the ice cream maker. You will make approximately 10 servings of sorbet.

Blackcurrant liqueur

Rinse and dry 500 g of blackcurrant, transfer to a jar or bottle, add 350 g of sugar, pour in 0.5 l of vodka, shake the container to mix all the ingredients. Infuse the mixture for 2-3 months in a dark, cool place, shaking from time to time. Strain the finished liquor and pour into small bottles.

Red currant jelly

Release from twigs, wash and dry 1 kg of redcurrant. Grind the berries in a blender or mash with a crush for puree. Pass through a sieve to remove the pits. Pour the squeezed juice into a saucepan, add 750 g of sugar, put the saucepan on the fire and bring the mixture to a boil, stirring, until the sugar is completely dissolved. Pour hot mixture into sterilized jars and seal.

Home currant kvass

Sort and rinse 500 g of currants (red and black), lightly crush with a crush and pour into a large bottle or jar. Wash 1 bunch of mint. Boil 3 liters of water in a saucepan, add mint to boiling water, remove from heat, add mashed berries and mix. When the mixture has completely cooled, strain it, pour it back into the saucepan and heat slightly. In a warm mixture, add 200-250 g of sugar and 10 g of fresh yeast. Stir and let ferment overnight. The next day, bottle the kvass and put it in a cold place. Every day kvass will "reach", becoming more and more "sparkling".

Red currant cream

400 g of Mascarpone cream cheese combine with 500 ml of cream and beat until fluffy, then add 150 g of sugar and 100 ml of currant syrup (see jelly recipe), beat until combined. Use for eclairs, cakes, pastries.

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