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.


Redcurrant lemonade
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Serves: 5
A simple redcurrant lemonade
  • 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
  1. 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.
  2. 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.
  3. 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.




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