Time to grab some tart summer fruit, squeeze a couple of lemons, and kick up your feet. Then close your eyes, take a sip of this frosty red currant lemonade treat, and go “Aaaaaaaaaaaaahhhhhhhhh!”
This recipe is inspired by one I got from my friends Russ and Linda at Maple Achers Farm. Starting with a combo of red currant syrup and fresh lemon juice, you can chose to finish with just water, a combo of water and sparkling water, or even top it off with Prosecco. So many choices!
Sprinkle the sugar over the currants and stir to combine. Refrigerate for about one hour.
Transfer to a mesh strainer set over a bowl or measuring cup, and press with the back of a spoon or a muddler (I like using the back of an ice cream scoop) to express the juice from the currants. Be sure to scrape the bottom side of the strainer to get the syrup clinging to the strainer. You should have about 1 1/2 cups syrup. If you are not using it all, freeze in an airtight container for future use.
Combine the red currant syrup and lemon juice in a glass pitcher, stirring to combine. Top it off with the water/ice and, if desired, something bubbly – sparkling water or Prosecco. Taste for sweetness and concentration, and add more sugar or water as needed.
Garnish with sprigs of currants, lemon slices, fresh berries and mint sprigs.
This is delish with seltzer, Prosecco or dare, I say it, vodka. If you are supplementing the water & ice with another liquid in the 4-cup liquid/ice measure, start with 2 cups water/ice and then add the bubbles or adult beverage before serving.
If currants are not available, try raspberries, blackberries or strawberries (hulled and halved). Be sure to cut the sugar since all of these fruits will be sweeter than the currants. Start with 1/2 cup sugar and mix with the fruit, then set aside. You can always add more at the end.
The red currant syrup freezes well, so stock up on currants and make extra syrup for the freezer.
Keywords: Red currants, Lemonade