Since May my redcurrants have been turning....
Time to pick.
One bush doesn't yield a huge amount. I usually make a few jars of jelly but this year I thought I'd make some cordial - red Ribena. Easy peasy to make. Put the currants, stalks and all, in a pan with some water (600ml to every 1kg of currants) and cook gently till soft. Pour the lot into a jelly bag or similar and leave to drip overnight.
Put the juice into a pan with sugar (700g to every litre of juice), heat gently to dissolve the sugar.
Pour into sterilised bottles. It keeps for several months. Mine won't last that long as I didn't make much and my children seem to love homemade drinks. Poor deprived things I don't buy soft drinks not even fruit juice.
Delicious diluted with fizzy water, and I imagine even better diluted with white wine.
You can make cordials with other berries blackcurrants being an obvious choice. Rhubarb, damsons and plums are good too. I might well make this throughout the year using whatever is in season. I'm sure frozen fruit would work too. Check out The River Cottage Handbook on Preserves by Pam Corbin for more info on 'beena making.
By the way if you have ever wondered why Ribena is so called, the latin name for currants is ribes.