“I saw your picture with those berries and thought: Oh, no, not my beloved red currants for the birds!” Heidrun
When Heidrun saw the picture of the red currents growing on the bush outside my studio, she sent me an email, all the way from Germany, telling me how to easily harvest them and prepare them for my morning yogurt.
Because of her enthusiasm and how simple it sounded, I tried it.
First I picked a small bowl full of red currents still on the panicles (the darker the currents, the sweeter they will be). Then I ran a fork down the panicle which quickly released the berries leaving their stems behind. “…they may jump around, if you give too much pressure on the fork” Heidrun warned me.
Then Heidrun said to add sugar, without it, they are able to “pull the shoes off your feet“. I didn’t have sugar in the house, so I used honey instead.
I put the berries in the fridge for a couple of hours then poured them onto my yogurt. Heidrun described it perfectly….
“At first you taste this lovely red syrup in the yoghurt, and when you chew a bit, there come these little sour explosions… I love this refreshing contrast.”
The next day I honeyed more currents left them in the fridge then ate them right out of the bowl. I drank the sweet syrup.
What a gift.
First, the currents growing wild outside my studio, then Heidrun’s email with the simply perfect way for me to eat them.
Very few of my red currents will go to the birds from now on.