Pink Lemonade
Your family and friends will swoon over this refreshing, decidedly pink and delectably potable lemonade. Make extra syrup and freeze it to bring a bit of summer joy to the winter months.
Ingredients
- 3 cups (750 mL) stemmed red currants
- 3 cups (750 mL) granulated sugar
- pinch salt
- 3 tbsp (45 mL) finely grated lemon rind
- 1-1/2 cups (375 mL) lemon juice
Preparation
In large saucepan over medium-high heat, stir together currants, sugar, salt, lemon rind and 3 cups/750 mL water until sugar is dissolved; bring to boil. Reduce heat and simmer for 5 minutes.
Remove from heat; stir in lemon juice. Pressing on solids, strain through fine sieve into jar (discard solids); let cool before bottling. Refrigerate for up to 3 weeks or freeze for up to 1 year.
To serve, dilute 1 part syrup with 3 parts cold water.
Makes 20 servings.
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