I remember in my childhood mother made me a drink with
raw black currant (that she prepared in season frayed with sugar and then kept in a fridge all winter long), honey, lemon and boiled water.
Not exact matches
Most people won't eat
black currants and sour cherries
raw, as they are, but add the slightest touch of sweetness to them, and your heart will be stolen.
It was essentially a whipped,
raw white chocolate fudge that I had topped with freeze dried
black currants as I thought their tart flavour and purple colour would work really well, but in reality it just didn't taste that great.
Complete portfolio of six organic screenprints in colours on Silverbrook Antique Finish paper; Organic ingredients used for each print:
black currant pie filling, red salmon roe,
raw egg, squid ink, chutney, chocolate syrup, bolognese sauce, daffodils and axle grease; From the numbered edition of 125 (AP ed.
1 cup goat's milk (I used
raw and organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante
currants 2 tablespoons
raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked
black pepper zest of two lemons (I used meyer lemons) more sugar + sea salt for the top of the cake