Old Fashioned Black Currant Lemonade Recipes

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:

• 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:

• Pour the strained lemon juice into a large container. Add water and sugar, then stir until the sugar dissolves. Pack in an insulated drink cooler or Thermos. Serve the lemonade in glasses over ice garnished with a lemon slice. Makes 3 quarts without 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:

• In a small saucepan bring sugar and water to a boil, add peel and simmer for 5 minutes. Remove from heat, bring to room temperature and strain out peel. To a 2 quart pitcher add lemon juice and 1/2 cup of the syrup and 5 cups water stir, taste, adjust ratio of water and syrup. Serve over ice garnished with a mint sprig.

Steps:

• To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.
• Bring to a boil over medium heat, stirring to dissolve the sugar.
• Remove from the heat, cover and let steep for 15 minutes.
• Transfer the syrup to a 2-quart pitcher.
• Let cool.
• Add the lemon juice, chopped lemon rinds and cold water.
• Stir well to combine.
• Chill until very cold.
• Serve over ice.

Steps:

• Combine sugar and boiling water, stirring until sugar is dissolved.
• Add lemon juice and cold water.
• Mix well.
• Chill.
• Serve over ice.
• Garnish with lemon slices, if desired.

Steps:

• To get the most juice, let lemons stand at room temperature (or microwave lemons on High for just a few seconds before squeezing them). Then roll the lemons on a counter while pushing down firmly (to break the tissues inside) to release more juice.
• Mix water, lemon juice, and sugar in a large pitcher until sugar is dissolved.
• Refrigerate about 3 hours or until thoroughly chilled.
• Pour lemonade over ice cubes in a tall glass. Garnish each serving with a lemon slice and maraschino cherry.
• NOTE - Individual tastes for sweetness vary, so feel free to adjust the sugar to suit taste preferences.