Picking currants in the Netherlands is a delight—plucking those glossy red or black jewels straight from the bush, fingers stained with their sweet-tart juice. It’s even better with friends or family, turning the harvest into a playful competition or a lazy afternoon ritual. The sun on your back, the rustle of leaves, and the satisfaction of filling your basket make it a summer memory in the making.
Once home, currants shine in both sweet and savory dishes. Try them fresh over yogurt, stirred into oatmeal, or as a vibrant garnish for desserts. For something more elaborate:
- Currant & Almond Cake: Fold a handful into a simple batter with ground almonds, bake until golden, and dust with powdered sugar.
- Summer Salad: Toss currants with spinach, goat cheese, walnuts, and a honey-mustard dressing for a burst of flavor.
For a refreshing drink, muddle currants with mint and lime, top with soda, or freeze them as ice cubes for sparkling water. If you’re feeling fancy, a Currant Gin Fizz is perfect: muddle currants with gin, lemon juice, and a touch of sugar, shake with ice, and top with tonic.
Drying a few sprigs gives you tiny ruby-like clusters for decorating cakes or tying into linen sachets for a hint of summer in your drawers. And don’t forget currant leaf tea—steep a few young leaves for a delicate herbal sip.
Whether eaten straight from the bush or transformed into something special, currants are little pockets of joy.