Black currant juice has long been celebrated as a healthy food. In Europe people used the juice during WW2 as a source of vitamin C. Over the years, it has been consumed as a product that helped to prevent, and was a remedy for colds. More recently, studies of health benefits, including antioxidant studies have shown that the fruit is relatively high in antioxidants, and assumed to have the same health benefits associated with it as any food with antioxidants: disease preventative, eye health, and slowing aging to name a few.
Micosta’s black currant juice is made from syrup that contains only black currant juice and grape juice concentrate. The syrup is mixed with water so that the brix level (a measure of sweetness use to standardize liquid sweetness) is brought to about 13, which is typical of many fruits. Folks complement Micosta about the flavor of the black currant juice saying it is not too sweet, and has notes of fresh fruit.
Black currants are high in potassium, so it is a logical thirst quencher to use in the summer when we tend to perspire more. Instead of eating bananas, one can consume black currant juice to help prevent muscle cramps. The juice is excellent over crushed ice. In the winter, the juice can be served warmed and mulled. Some folks even add red wine to this beverage. So you can see, the beverage is a great addition to one’s diet year-round.
Micosta also sells the syrup, which has a brix level of about 36. As you can see, it is much more concentrated than the juice. This is an advantage for culinary uses, as the syrup can be either diluted, or used in reductions. An excellent use of the syrup is with mixed drinks, either alcoholic or non-alcoholic. Many folks have seltzer machines now, and this black currant syrup adds wonderful color and flavor to the sparkling water you can make. Ice cream and yogurt topping or even on angel food cake. Main dishes and salads can also be enhanced with this syrup. Your imagination is the only limit.