Crown Range Cellar Blackcurrants are 100% NZ grown in Nelson & Canterbury. New Zealand Blackcurrants have the highest level of anthocyanins and antioxidants in the world. It is also recognised as the world’s No.1 super food for both nutrient density and nutrient richness, with the least calories. Just add to water, juice, protein shakes or smoothies, desserts, cereals, porridge or green tea to create your own Blackcurrant powder drink.
New Zealand Blackcurrants outperform bilberry, acai, goji, pomegranate, grape seed, pine bark and blueberry in antioxidant potency. There are a number of experts from world leading research institutions that have published their journals and articles through Molecular Nutrition & Food Research, Alternative Medicine Review, the Japanese Journal of Pharmacology & American Journal of Clinical Nutrition, which show that Blackcurrant helps to support cardiovascular function, brain function, energy level, the immune system, blood circulation, eye health and vision, muscle performance and recovery.
Using a special process, the water is carefully removed from the black currants while ensuring that none of the natural goodness is lost in the process. New Zealand has a high intensity of UV light, a pristine environment and perfect growing conditions – a unique environment for a unique fruit.
Makes 15 bliss balls
½ cup raw (natural) almonds
½ cup Medjool dates, pitted
¼ cup shredded coconut or coconut chips
3 tablespoons New Zealand walnuts, toasted
3 tablespoons pumpkin seeds, toasted
1 tablespoon sunflower seeds, toasted
2 tablespoons Crown Range Cellar Manuka & Lemon Honey
½ -1 teaspoon Crown Range Cellar Blackcurrant Powder
finely grated zest and juice of 1 small lemon
2 tablespoons finely chopped pistachio nuts for rolling, or toasted coconut
Place all the ingredients except the pistachio nuts in a food processor and process until combined, but the mixture still retains some texture.
Roll mixture into even-sized balls, then roll in the pistachio nuts.
Store in an airtight container in the fridge.
This recipe is based on British Food Writer, Delia Smith’s non-churn Blackcurrant Icecream.
500g frozen blackcurrants, defrosted
2 teaspoons Crown Range Cellar Blackcurrant Powder
175g caster sugar
300ml double cream
Place one third of the blackcurrants into a non-metallic sieve set over a mixing bowl. Push through the sieve, leaving behind the skins. Discard the skins. Repeat with remaining blackcurrants. Stir through the blackcurrant powder.
Place the sugar and water in a heavy-based saucepan over medium heat. Dissolve the sugar, then let the sugar syrup come to the boil. Boil for exactly 3 minutes.
Remove from the heat and add to the blackcurrant mixture. Stir to combine and leave to cool a little.
Whip the cream until it just holds its shapes. Fold the cream into the blackcurrant mixture. Pour into a plastic ice cream container or similar, cover and place in the freezer.
As soon as the ice cream begins to set, remove from the freezer and place in a bowl and beat well. Return to the freezer container and leave overnight to freeze well.
Remove blackcurrant ice cream from the freezer and place in the fridge for about 20 minutes before serving.
Serving suggestion: Scoop ice cream and top with freeze dried blueberry slices, toasted coconut chips, roughly chopped raw almonds and a drizzle of Crown Range Cellar Manuka Honey.