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Anne Luzzatto's avatar

I throw a handful of the dried ones in many things I’m cooking and in salad. But the spirits sound like a better treat. ❤️

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Anne Luzzatto's avatar

oh Julia, you are quite right! Zante is what I apparently use.

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Julia Watson's avatar

I'm wondering if what you're adding to salads might not be the currants Harvey mentions below - not the blackcurrants but the dried grape raisins? I've not seen blackcurrants dry - unlike cranberries, for instance.

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Harvey Steiman's avatar

In the U.S., the familiar dried product called "Zante currants" is actually made from tiny grapes called Black Corinth. When available fresh, it is often marketed as "Champagne grapes." It's very sweet and flavorful. When they appear in the fall I'll try them in this recipe to make a crème de Corinth.

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Julia Watson's avatar

Excellent idea. Let us know how it tastes.

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Sophie's avatar

So true about the effect of face masks- they make the world exist in a low muffled hum. Love the photos- so evocative of many happy times with pre lunch Kir in hand. I'll get on to it immediately!

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