Blackcurrants

These small smooth dark berries have a tangy flavour and are an excellent source of vitamin C. Too tart to eat fresh, they are usually cooked before use and made into jams and jellies, or added to pies, tarts and flans. Their juice is used to make the liqueur crème de cassis.

Blackcurrant leaves may also be used in cooking; they may be made into a tisane, included in purées, or combined with lemons to make a refreshing sorbet.