Currant Lemonade
Quick, four-ingredient lemonade made with red, black, or our personal favorite, pink champagne currants!
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