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!
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