It’s all about Ribena!

Aug 24, 2022

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If you think about blackcurrants, you’ll instantly think, Ribena. It’s not surprising, considering that 90% of the UK’s crop goes into that distinctive, ‘Ribenary’ taste.

 

 Where did it all begin?

Ribena was invented in 1938. The first drink of its kind, it was originally marketed as a free vitamin C source for children and pregnant women during the first world war. Over time, it became the drink everyone knows and loves in its various varieties – cordial, ready-to-drink, and sparkling.

 

The blackcurrant season is short and sweet – much like the berries themselves. In the past, before the machinery we use today, whole communities would come together to painstakingly harvest the berries to ensure they reached Ribena’s factory in their best possible condition.
Today, the process is far more streamlined! There are a total of 35 Great British growers, who have refined the blackcurrant growing process over generations to ensure efficient, sustainable farming practices, with a joint mission of leaving the ground better than they found it.

 

How 35 growers grow blackcurrants for Ribena

Both The Blackcurrant Foundation and Ribena are committed to sustainability in farming. All 35 growers who grow for Ribena protect their 9 000 hectares of farmland and the flora and fauna within them, using a 6-point sustainability plan.

 

  1. Hedgerows line their fields. They protect the crops from wind damage while providing habitats and nutrients for vital insects and wildlife. Every hedgerow is undisturbed for two years before trimming.
  2. Grass margins: Our growers leave 2-metre grass buffers between boundaries. They’re the perfect environment for insects to lay eggs in the wintertime, ready to help protect the crop pests in Spring. They also protect the earth, preventing soil erosion over time.
  3. Grass headlands: Like the margins, our headlands are no-mow zones. They’re like miniature meadows, the perfect refuge for brown hares and partridges.
  4. Nesting boxes: Next boxes line our fields, giving local bird populations prime locations to raise their young. Come springtime there’s a rich food supply from crop pests and other wildlife and plants.
  5. Wildflower planting: Planting wildflower seeds across our farmlands ensures biodiversity.
  6. Tree planting and maintenance: We keep our machinery clear of trees and hedgerows, minimising the disruption and damage to the ground around them. 
Head to our blog all about our 6-point plan for more information about our sustainable farming practices.

 

The bush to bottle journey

A blackcurrant bush doesn’t reach maturity (the ability to bear fruit) for three years. Ninety-two days after the first blackcurrant flower blooms in May, the harvesting season begins. Once the harvest begins, a blackcurrant’s journey from bush to bottle is swift.
In July, machines hug and shake the bushes and collect the berries, while our growers and their team quality check the crop and remove any debris. Then within 24 hours of picking, the berries are delivered to Thatchers in Somerset for pressing, before the juice is sent to Ribena’s Gloucestershire factory to be stored until it’s ready for bottling.

 

Read more about the bush to bottle journey here.

 


 

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Every day’s a great day to enjoy blackcurrants, but we know the kind of dishes that will really hit the spot are those that tie into the seasons. From energy kicks to sweet treats, we’ve rounded up 12 of our blackcurrant recipes to take you through 2023, from January to December.

 

JANUARY

Start the new year with a zesty-zing thanks to this fusion of fiery ginger and tangy blackcurrants. Packed with goodness to get January off to a brilliant start, these Berry Ginger Morning Shots shots are enriched with antioxidants, Vitamin C and stress-reducing compounds for a wake-up that's good for the soul!

 

FEBRUARY

When your energy dips on a cold winter's day, reach for a Berry Energy Ball. They're easy to eat, store, and make and packed full of delicious berry-based slow-release energy.

 

MARCH

Spring is in sight, and this called for a delicious recipe to celebrate! Start the weekend with a real treat - our Blackcurrant Doughnuts recipe! They ooze blackcurrant jam and are impossible to eat without licking your lips!

 

APRIL

Our Goat's Cheese and Blackcurrant Tarts are the perfect combinations of sweet and savoury, and with only an hour's prep time, you're onto a winner! A great addition to a spring afternoon tea, simply pair with your favourite sandwiches and sweet treat, before washing down with some British sparkling wine.

 

MAY

Picnic season is upon us - and come rain or shine, delicious food is the key to picnic perfection. If you're looking for a simple, seasonal, sophisticated treat to impress your friends, you need to try our delicious Palma Ham and Blackcurrant Palmiers… They're simply scrumptious and almost effortless to make.

 

JUNE

What better way to elevate your next picnic than with a hearty Blackcurrant Picnic Terrine? It's perfect as-is, sliced for a sandwich, or spread on a crunchy cracker! Enjoy with hunks of crusty bread and top with lashings of our Blackcurrant Picnic Compote for the ultimate wholesome summer snack enjoyed in the countryside! 

 

JULY

Move over Queen of Puddings - our Mega Berry Summer Tart recipe is here! And oh, it certainly is a dessert fit for royalty, even if we do say so ourselves. Fruity with a nutty crunch, this sweet treat is perfect for making ahead and can be made even more divine by drizzling it with white chocolate!

 

AUGUST 

Our Blackcurrant and Praline Parfait is perfect for serving up not just for the bank holiday weekend but on any special occasion. Sweet and fruity with a nutty crunch, this is undoubtedly a "more please" pud! 

 

SEPTEMBER

Hello, fig season! As autumn creeps in, there's no better time to brighten up your midweek mornings with our delicious Blackcurrant, Fig and Ricotta Toast. Crunchy, sweet and creamy - this is one recipe you won't want to share!

 

OCTOBER

Whether brunch, lunch or an afternoon snack - no matter when you choose to enjoy this Blackcurrant and Goat's Cheese Spread, it will be sure to tick all the boxes and bring a wonderful pop of colour to any autumnal day. Slather over chewy sourdough and top with crunchy hazelnuts for the full works! 

 

NOVEMBER 

Hunker down with a winter-warming dish that will fill tummies and delight tastebuds! The tartness of the blackcurrants pairs so well with the rich flavour of the duck. Try our Blackcurrant and Duck Breast recipe this November.

DECEMBER

Light and airy meringue paired with lashings of double cream and tangy blackcurrant curd - Christmas must have come early with our Blackcurrant and Clementine Roulade. A real show-stopper and crowd-pleaser that you'll want to make each year!

 

 

 

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