By the middle of July the red currant bush is heaving with ruby fruit. Each year I see it fruiting, all glamourous and jewelled, and a few possibilities go through my mind.
Red currant cordial, a boozy version with rum and spices? Red currant jelly, lightly sweetened with apple and stevia? Frozen red currants to throw over ice cream and other lovely things! What would you make? I’m still considering the delicious prospects.