Redcurrants, French Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- redcurrants
- gum arabic
- crystal (granulated) sugar
Instructions
- Dissolve powdered gum arabic in water to a light solution.
- Dip currant clusters one at a time, then dust with granulated sugar.
- Arrange on a plate; optionally alternate red and white currants.