12 ounces black currants

1 ¾ cups sugar

Grated zest of 2 lemons

2 quarts plus 1 cup water

1 ¼ cups freshly squeezed lemon juice


Puree the currants in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Combine the sugar, lemon zest, and 1 cup of the water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice and strain through a fine mesh sieve. Stir together the currant puree, lemon mixture, and remaining 2 quarts of water in a large pitcher. Serve over ice.


Makes about 3 quarts. For sparkling Purple Lemonade, substitute soda water for half of the second quantity of water.