Wednesday, July 22, 2009

Black Currants and Purple Lemonade

I desperately needed refreshment after I spent 2 hours picking every single last currant off the bush in the backyard on a 95-degree afternoon. This Purple Lemonade did quite nicely.

OK, so maybe it’s fuchsia. But black currants make me think purple. Also, I didn’t want it to be confused with pink lemonade made with strawberries or raspberries.

Purple Lemonade
Printable Recipe

12 ounces black currants
1 ¾ cups sugar
Grated zest of 2 lemons
2 quarts plus 1 cup water
1 ¼ cups freshly squeezed lemon juice

Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, lemon zest, and 1 cup of the water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice and strain through a fine mesh sieve. Stir together the currant puree, lemon mixture, and remaining 2 quarts of water in a large pitcher. Serve over ice.

Makes about 3 quarts. For sparkling Purple Lemonade, substitute soda water for half of the second quantity of water.


einmaleins said...

ALright, this looks delicious!!

Unknown said...

day in Santa Barbara! We will make this one...wish we had some of your currants? so we will use some red grapes instead...not quite the same but good. Best, s

tickled pink said...

My husband just got out of the hospital. He loves lemonade. Thanks for the post. Joe Ann

Anshika said...

Wow that seems to be a cool drink for summers.

Q. said...


Diana Bauman said...

Wow!! This looks amazing! Your photos are stunning!!

Lucy Vaserfirer said...

Thanks friends!

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