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Redcurrant lemonade served in a glass
Refreshing homemade redcurrant lemonade for summer days

Redcurrant lemonade

Author: Flavelo
Recipes Drinks
The soul of this cooler is the natural pectin content of redcurrants, which makes the drink not just a watered-down syrup, but a silky, almost biteable texture experience. The tart acidity of the fruit and the essential oils of lemon create a perfect contrast, made truly refreshing by the cold of the ice on hot days.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender: For exposing fruit fibres.
  • Fine mesh sieve or cheesecloth: For removing seeds and skins for clear juice.
  • Large glass jug: For mixing and cooling.
  • Wooden spoon: For dissolving sugar perfectly.

Instructions

1 ✓

Place the washed redcurrants in the blender and purée until you get a completely homogeneous, bright red pulp.

Tip: If you don't have a machine, mash thoroughly with a potato masher. The goal is to break cell walls to release the flavourful juice.
2 ✓

Pass the fruit pulp through a fine sieve or cheesecloth directly into the jug. Press out the last drops with the back of a spoon so only dry seeds remain in the mesh.

Tip: This step ensures the elegance of the drink. The tannin content of the seeds could make the drink bitter if they remained (tannin leaching).
3 ✓

Add the sugar and lemon juice to the clear fruit purée. Stir until you no longer hear the sugar crunching at the bottom of the vessel, and the liquid is completely smooth.

Tip: Sugar dissolves easier at room temperature. In cold liquid, sugar crystals separate with more difficulty (saturation).
4 ✓

Top up with cold water, stir, then taste. If your fruit was very acidic, you can correct the sweetness now.

Tip: Always do the final tasting after adding water, as dilution changes taste perception.
5 ✓

Place in the fridge for at least 60 minutes. During this time, flavours meld, and the drink cools to the perfect temperature.

Tip: During resting, molecules arrange themselves, resulting in a more harmonious overall effect.
6 ✓

When serving, fill into glasses, throw in plenty of ice, and garnish with 'clapped' mint leaves and a few redcurrants.

Tip: Clapping the mint ruptures the essential oil capsules on the leaf surface, giving you a more intense scent while drinking.

Recipe FAQ

The drink became too sour.
The acidity of redcurrants can vary by variety and ripeness. Add a little more sugar or honey gradually until flavours are in harmony.
Can I use frozen redcurrants?
Yes, in fact, the fibres of frozen fruit break down more easily upon thawing, yielding even more juice.

Ingredients

  • 150 g Redcurrants (stripped from stalks)
  • 50 ml Freshly squeezed lemon juice
  • 40 g Sugar
  • 1 l Cold water
  • 10 pc Ice cubes
  • 5 leaves Fresh mint