Blackcurrant Ribena

Ribena is the Rolls-Royce of squash. There. We said it.

Blackcurrant is one of those flavours that is completely ordinary to a British person and strangely exotic to much of America. There is actually a reason for that: blackcurrants were effectively banished from American agriculture for decades because of a disease affecting white pine trees. Britain, meanwhile, carried on putting them into everything and eventually produced this.

Ribena is proper blackcurrant squash. Dark, intensely fruity, curiously thick straight from the bottle and absolutely not here to whisper politely about what flavour it might be. You dilute it with water, although exactly how strong you make it is between you and your conscience.

Cold Ribena is childhood in a glass. Packed lunches, kitchen tables, enormous plastic jugs of the stuff and being told you’d made it too strong. And don't even @ us about hot Ribena, we've done it, we love it. 

This is sweet, sharp, unmistakably blackcurranty and unlike almost anything normally sitting in an American drinks aisle. A uniquely British obsession, certainly, but absolutely not one we intend to keep to ourselves.

Dilute it. Drink it cold. Even try it hot. Make it stronger than the instructions suggest and deny everything.

This is the real deal.

Ribena Blackcurrant Concentrate