Make your own tart and juicy redcurrant lemonade.
My redcurrant harvest was mighty this year. I have three bushes, and two in particular were laden with berries. I’ve frozen two big bags of them, turned another batch into redcurrant jelly, and yet I still had more left over. So I thought I’d treat myself with this lovely redcurrant lemonade.
It’s quite easy to make, and really superbly tasty. Here’s how you do it. Measurements in litres as I used a measuring jug rather than scales to make this. I’m also drinking the lemonade out of coloured Kilner glasses: more on these soon.
- 5 large lemons
- 1 litre fresh redcurrants
- Half a litre of sugar (more if you don't like sharp drinks)
- Half a litre of water
- Don't worry too much about getting all the stalks off your currants: you'll be straining this cordial through a sieve before you drink it anyway. Place your redcurrants and the sugar in a large heavy-bottomed saucepan and cook until the sugar has dissolved and the redcurrants have turned to a lovely juicy syrupy mush.
- Pour the redcurrant mush through a sieve into a large bowl and leave to drip through, stirring occasionally. Remove the sieve only when there is a lumpy dry pulp remaining. Leave the redcurrant cordial to chill.
- Juice your 5 lemons and add a cup of water. Pour half an inch of the chilled redcurrant cordial into your glass, and then add the lemonade. Stir vigorously, then serve up.