One kilogram of blackcurrants

On why you should never pass by a 'pick-your-own'; and how to make use of the bounty

Ed Smith

Jul 11, 2026

∙ Paid

Hi there.

What’s been cooking? (Other than yourself)

First up this week there’s a handful of tenuously related thoughts.

And then we dive into a kilogram of blackcurrants … via recipes for:

a blackcurrant shrub;
which might then be used in a vinaigrette and a refreshing drink (recipes for each of those too);
a big pot of cooked blackcurrants, with a scalable fruit:sugar:water ratio; and
a blackcurrant fool.

All the best, Ed

Pick ‘em yourself

Ten days ago my son and I sped past a ‘pick your own’ sign, screeched to a halt, pulled a uey, drove down country lanes for far longer than the sign suggested, to eventually be greeted by rows and rows of bushes bursting with summer berries, plus an honesty box payment system. Heaven.

We headed first for loganberries, obviously eating at least as much as we boxed (I think that’s the law?).

Much to my delight, my son then eschewed raspberries (“we can buy those in a shop”), and we then went on to pick through the ends of a gooseberry glut, before taking down some bountiful blackcurrant bushes.

Sharp (nay, tart) hyper-seasonal British fruits are basically my favourite thing. To be clear I mean: gooseberries, red currants, blackcurrants and loganberries in early summer (now); Damsons in late summer/early autumn; field rhubarb in spring. And repeat.

Because these fruits grew in abundance in my parents’ garden, I find it near impossible to bring myself to pay through the nose for a tiny, joyless box of them at a London greengrocers (if they’re even available).

We still paid through at least one nostril for the kilos that we brought home. But the chanced-upon experience was a balm, and the happy moment (and hopefully shared) memories with and for my son, priceless.

I’m finding slightly acidic drinks particularly refreshing at the moment. Not acid as in citric acidic. Just drinks that are intentionally vinegary, or acidic in a fermented yet not alcoholic way. So:

Kombuchas, obvs (hard to beat Momo - not an Ad, although Hip Pop ginger and yuzu is good and (suspiciously?) well priced).
More left field is the ‘Pickle’ flavoured sparkling water by Yew. Absolutely genius move – the initial flavour is cucumber water (not unusual), then there’s a tickle of dill pickles, a hint of kombucha, a slightly salty note. Very good. It’s the first ‘flavoured water’ that I’ve met that I’ll buy on repeat.
And then there are ‘seasonal shrubs’. Various definitions and explanations exist as to what is meant by a shrub. But in essence it’s is an acidulated fruit syrup; the syrup having typically been made by macerating raw, crushed fruit. Mixed with tonic or soda or sparkling water you get the essence of the seasonal fruit, a bracing but not unpleasant acidity, and generally delicious source of hydration.

No waste…

My process when I find myself with a decent quantity (1kg or more) of hyper-seasonal fruit is:

Bung it in the fridge, pledging to neither waste time in processing the fruit, nor any of the fruit itself.
Return to the fridge 3 days later amazed that time has passed so quickly. Curse. Wash everything, throw away the bits that have already gone to waste. Curse again.
Cook it all* up with some sugar – less than most online sources suggest (you can always add but you can’t take away… also, we’re not making jam). (*unless I’ve hived some away to make a shrub)
Pledge to use the cooked fruit for something more interesting than just with yogurt and granola as breakfast and pudding.
Eat the cooked fruit with yoghurt and granola as breakfast and pudding.
After 3 more days, curse, and then freeze the remainder so it doesn’t go to waste.
Eat the frozen fruit and syrup like a sorbet. With yoghurt and granola for breakfast and pudding.

You fool

All the these tart fruits (for those not paying attention: loganberries, gooseberries, red currants, blackcurrants, damsons and rhubarb) make an excellent ‘fool’. Which really isn’t wildly different eating those fruits with yoghurt and granola. But is delicious. Whether as a pudding with friends. Or for breakfast on your own.

Lots of recipes below the line for paid supporters. Join us?!

Blackcurrant shrub

Very easy to make. Lasts for ages (although if you’re like me you’ll consume it quickly. Use this as the base for refreshing drinks and sweet-sharp vinaigrettes (see below for both!).