How to make blackcurrant puree: a delicious homemade recipe for preparing it for the winter.
What options for harvesting black currants for the winter do we know? Jam is too banal, and not everyone likes the fact that most vitamins disappear during heat treatment. Freeze whole? It’s possible, but what to do with it then? What if you make puree and freeze it? It doesn’t take up much space and the puree itself is a ready-made dessert. Let's try?
Sort through the currants, remove leaves, twigs and wash the berries.
Pour blackcurrants into a saucepan, add sugar and stir until the currants release their juice.
To prevent currant puree from being too cloying, take half as much sugar as berries, that is, for 1 kg of berries you need 0.5 kg of sugar.
Place the pan on the heat and stir constantly until the sugar is completely dissolved. There is no need to cook currants for a long time; 5 minutes is enough for the berries to soften and the sugar to melt.
While the berries are hot, grind them through a fine sieve. This is not necessary, but in some desserts bits of skin and seeds will get in the way.
That's all, the blackcurrant puree is ready. You can pour it into plastic boxes and put it in the freezer.
This is ready-made fruit ice cream, which can be eaten as soon as it freezes, or wait until winter. The shelf life of fruit puree in the freezer is quite long, so don’t be afraid to stock up on this tasty and healthy dessert.
If the taste of blackcurrant seems too strong to you, you can dilute it with creamy yogurt or kefir and freeze it in the same way in portioned molds.
For another option on how to freeze blackcurrant puree for the winter, watch the video:
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