Down in "Outer Boroughs" we were discussing Ribena, this terrific black currant syrup available in Brooklyn's Hong Kong Supermarket (and elsewhere). We found by mixing it with ice water Ribena becomes the very champagne of mixed soft drinks. Other hounds have further educated me as to its application in Britain (and elsewhere) to hard cider or lager. GREAT. We have also tried Ribena in tea, over shaved ice, and with Meyer's rum (and elsewhere). I even used Ribena to temper a snarling vicious champagne I intended to serve to unwitting dinner guests. The stuff is magical.
Jen advised I post this board to see who else knows Ribena, and where else it may be applied.
WHERE DO **YOU** LIKE RIBENA ??
Soon I'll transcribe the label message on the neck of the Ribena bottle. It's poetry to me.
To review the previous thread, see below: