Currant Lemonade

A fresh take on a classic lemonade that uses black, red, or champagne currants to create a floral and tangy drink. Use this recipe for cocktails, mixers, or the perfect cooldown on those hot summer days.

Currant Lemonade

Quick, four-ingredient lemonade made with red, black, or our personal favorite, pink champagne currants!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Course Drinks
Servings 2 People

Equipment

  • Sieve or tight mesh strainer straining seeds
  • Large spoon or muddler (crushing berries)
  • Large bowl
  • Drink Container Mason jars, pitcher with lid, etc.

Ingredients
  

Currant Simple Syrup

  • 2 cups Ripe, fresh currants
  • 1 1/2 cup Granulated sugar

Lemonade

  • 4 cups Water
  • 1 cup Lemon Juice About 8 lemons

Instructions
 

Simple Syrup

  • Wash your currants with water, and remove any leftover leaves or stems from the berries, and place them in a bowl.
    2 cups Ripe, fresh currants
  • Add the sugar to the bowl and mix well to ensure all the berries are coated. (This step makes harvesting the juice easier!)
    1 1/2 cup Granulated sugar
  • Cover the bowl and let it rest in the refrigerator for 1 hour.

Simple Syrup

  • After resting, remove the currant and strawberry blend from the refrigerator and pour into a tight mesh sieve. Leave the bowl underneath to catch the juice.
  • Take the back of a large spoon, or muddler, and mash the currants through the sieve. Be sure to scrape the bottom of the sieve as you go; the syrup is thick and will likely stick to the underside.
  • You should have 1 full cup of currant syrup!

Make the Lemonade

  • Combine the currant syrup, lemon juice, and water in your designated drink storage container and mix well. Voila! You're done!
    4 cups Water, 1 cup Lemon Juice

Garnishes and Additions

  • Garnish with fresh berries, a sprig of mint, or basil for an herbaceous flavor addition
  • Use as a mixer for a summertime cocktail
  • Replace water with sparkling water, seltzer, or tonic for a twist on classic lemonade

Red Currant Muffins

Photo of cranberry muffins from Pexels

Red currant muffins are a delightful and fruity treat that showcases the vibrant taste of red currants in a baked delight. With just a handful of ingredients and simple preparation, you can create moist and flavorful muffins that are both satisfying and delicious. The tangy red currants, studded throughout the batter, burst with flavor and add a delightful pop of color. Whether enjoyed as a breakfast treat or a delightful snack, red currant muffins offer a delightful balance of tartness and sweetness that will please your palate. Embrace the simplicity of making these muffins and savor their deliciousness with every delectable bite.

Photo of cranberry muffins from Pexels

Red Currant Muffins

Janice from The Bake School
The tangy red currants, studded throughout the batter, burst with flavor and add a delightful pop of color.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Servings 12 muffins

Ingredients
  

Sugar Paste

  • 3 Tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1/3 cup bleached all-purpose flour

Red Currant Muffins

  • 2 cups bleached all-purpose flour
  • 1.25 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp Diamond Crystal fine kosher salt
  • 1/2 cup unsalted butter (room temperature, cut into rough chunks)
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1.5 cups red currants (tossed in 1 tablespoon of flour to evenly coat the berries)
  • 1/4 cup sliced almonds

Instructions
 

  • In a small bowl, using a wooden spoon, combine the butter, sugar, and flour until it forms a thick paste. Set aside.
  • Preheat the oven to 375°F. Prepare two 6-cup muffin pans by lining each well with a paper liner. Set aside.
  • In a medium bowl, whisk together all the flour, sugar, baking powder, and salt.
  • Add the butter to the bowl with the dry ingredients and work it in with your fingertips until the mixture resembles coarse sand. Set aside.
  • In a separate bowl, whisk together the milk, eggs, and vanilla, then pour that mixture over the dry ingredients. Stir with a wooden spoon just to combine.
  • Gently fold in the red currants.
  • Divide the batter between the 12 muffin cups.
  • Top each muffin with sliced almonds and chunks of the sugar paste. Bake them for 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
  • Cool on a wire rack.

Notes

Note: this recipe came from Janice from the Bake School blog.