Old Fashioned Black Currant Lemonade Recipes

Steps:

• 1. Please Note * Boil the water and currants without the sugar until the fruit are soft. Adding the sugar too soon makes the currants tough, and they will not release their flavor.
• 2. Cover the currants with 1 cup of water and boil until the fruit is soft.
• 3. Strain the mixture, keeping only the juice.
• 4. Add 1 cup of sugar to the juice and reheat.
• 5. Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool; when cooled place in refrigerator until ready to use.
• 6. When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass.
• 7. For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.

Steps:

• Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
• Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
• Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
• Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

Steps:

• Mix water, lemon juice and sugar in large pitcher until sugar is dissolved. Refrigerate about 3 hours or until chilled if desired.
• Serve lemonade over ice. Garnish each serving with a lemon slice and cherry.

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

Steps:

• In a large saucepan, combine sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from heat. Stir in lemon juice and remaining water; refrigerate until cold. Serve over ice.

Steps:

• (Boil the water and currants without the sugar until the fruit are soft. Sugar added too soon makes the currants tough, and they will not release their flavour.).
• Cover the currants with 1 cup of water and boil until the fruit is soft.
• Strain the mixture, keeping only the juice.
• Add 1 cup of sugar to the juice and reheat.
• Once the sugar has dissolved and the mixture has thickened a little pour the black currant syrup into a jar and seal, allow to cool, then place in refrigerator until ready to use.
• When ready to serve, add ice cubes and the squeezed lemon halve to the chilled glass.
• For one serving of lemonade use equal parts syrup and equal parts cold water with juice from a half a lemon.

Steps:

• Using potato masher, mash lemon slices and sugar in deep bowl until slices release their juice and sugar begins to dissolve. Stir in water and lemon juice until sugar completely dissolves. Strain out lemon slices and chill or pour over ice before serving.