another thing about taste

I have fallen heavily in love with blackcurrant squash. Odd thing to write about, I know, but it's become my go-to drink of choice, and I just can't get enough of it. Refreshing, thirst-quenching, and reminiscent of a youth spent living with a mother who thought Ribena was the answer to all illnesses. It's also a lot better for me than the Strawberries and Cream Pepsi that I was a bit obsessed with for a while, and almost certainly mentioned on this very blogsite. That stuff was all full of artificial flavours, unnatural sweeteners and caffeine, not to mention being carbonated to the point of causing carnage in my stomach. The squash that I have become enamoured with is, apparently, made with genuine juice from genuine blackcurrants, which is probably why one bottle costs the same as a meal for four at a restaurant. But it's lovely, and right now I cannot imagine a time in my life when I won't be drinking pints of it every day. Which is the way my mind works, of course. The chances are that by the end of June I'll be sick of it and will be lamenting the fact that I've filled three cupboards with it at home while already composing a posting about my new favourite drink of choice, which will be some kind of unusual milkshake or a cocktail.
Right now, though, it's blackcurrant all the way, baby.

RC 20-5-26