Wednesday, July 22, 2009
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.
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.