Red fruits
Blackcurrant (Red fruits)

Blackcurrant: sweet and savory super fruit

Blackcurrant, the darkest of all berries is considered a "super-fruit" for its nutritional virtues: antioxidant, vitamin C, calcium, iron, etc. It is also an anti-inflammatory, a skin healer and contributes to reducing high blood pressure and relieving rheumatism. These medicinal virtues, lauded for centuries, including as a remedy against gout, have been studied for centuries. In France, it was widely used in crème de cassis (originally known as ratafia) and was made famous when it became the basis for kir, named after the cocktail of Burgundy white and crème the cassis, made famous by the Reverend Canon Kir, who gave his name to the drink. In Britain, during WWII, when vitamin C-rich fruit, such as oranges, became rare, locally grown blackcurrant were encouraged to make syrups, leading to the development of a British classic, Ribena (derived from its scientific name Ribes nigrum). Blackcurrants are extremely versatile, used for their aromas and striking color to make desserts, pastries, sorbets and in fruit salads: coulis, syrups, jams, jellies, etc. It is also used in savory dishes for its powerful fragrance and its complex mix of acidity, sourness and floral notes.

Frozen products

Discover this Les vergers Boiron’s flavor in all its frozen forms. They will meet all your needs and inspirations.

Recipes with blackcurrant flavor

Chefs from all over the world share with you a selection of recipes made with this flavor to inspire your pastry, ice cream making, cooking and cocktails. 

Ice cream Martín Lippo

Nitro dotted lollipop

by Martín Lippo
Dessert plate Martín Lippo
Dessert plate Jean-Thomas Schneider


by Jean-Thomas Schneider

Flavour combinations

Some suggestions to combine flavors and enhance their qualities in terms of taste, texture and color.