Recipe for: Blackcurrant and Mint Lemonade - photo 1
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Recipe for: Blackcurrant and Mint Lemonade

Drinks Regional Cuisine of Poland 90 min Easy 15 views ~8.90 PLN * - (0)
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Description

Refreshing summer lemonade inspired by Podlasie cuisine, where juicy, slightly tart black currants meet fresh mint and lemony acidity. Perfect for hot days, barbecues, and Podlasie picnics — served chilled, with ice cubes or a light sparkle of sparkling water. It has an intense ruby color, a distinct fruity flavor, and an herbal aroma; it pairs wonderfully with grilled dishes, potato pancakes, and cheeses. The recipe teaches step by step how to prepare black currant syrup, strain it, and mix it with water, with practical tips for beginners.

Ingredients Used

Ingredients (7)

Servings:
4
  • Black currant 500 g
  • Sugar 200 g
  • Water 1250 ml
  • Lemon 1.5 pcs (~120 g)
  • Mint 30 g
  • ✨ Optional
  • Sparkling water 500 ml
  • Ice 200 g
💰 Estimated dish cost: ~8.90 PLN (2.23 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Blackcurrant syrup

1

Wash the currants gently in cold water in a colander and drain. Transfer the fruits to a large pot with a capacity of at least 2 liters. Add the sugar and 250 ml of water from the total amount (measured beforehand). Do not stir vigorously yet — let the sugar start to dissolve naturally.

Ingredients: black currant, Sugar, Water
Use a heavy-bottomed saucepan (diameter ~20-24 cm) to prevent the syrup from burning. If you don't have a colander, use a kitchen sieve for rinsing the fruit.
2

Place a saucepan over medium heat and warm the mixture. When it starts to boil, gently stir with a wooden spoon so that the sugar completely dissolves and the fruits begin to burst. Reduce the heat to low and cook for 8–10 minutes, stirring occasionally — the currants should release their juice and the syrup should thicken slightly.

Ingredients: black currant, Sugar, Water
Use a wooden or silicone spoon to avoid scratching the pot. The syrup should barely bubble — boiling too hard will extend the time and worsen the flavor.
3

Remove the pot from the heat. Prepare a fine sieve or cheesecloth over a large bowl. Pour the hot juice through the sieve, pressing with a spoon or potato masher to extract as much juice as possible. Discard the pulp or save it for other uses (e.g., jam, addition to yogurt).

Ingredients: black currant
Use a spoon to press the pulp — do not mash too hard through the sieve to avoid filtering out too many seeds. The hot syrup burns — use kitchen gloves when transferring.
4

Add whole mint leaves to the hot strained juice — do not chop, just place them in and gently submerge. Set the syrup aside to cool for 20–30 minutes until it is lukewarm. Then squeeze the juice from the lemon directly into the syrup (peel the lemon, cut it in half, and squeeze it into a strainer or use a juicer).

Ingredients: mint, Lemon
Mint releases its aroma in warmth, but do not cook it — a brief infusion is enough. Use a manual lemon juicer to avoid introducing seeds.

Cooling

5

Cover the bowl with plastic wrap or a lid and place the syrup in the refrigerator for at least 30–60 minutes to chill well and intensify the mint flavors. The syrup should be cold before mixing with water; otherwise, the dilution will not cool the drink properly.

Ingredients: black currant, mint
If you need quick cooling, place the bowl with the syrup over a bowl of ice (ice bath).

Assembly of the lemonade

6

In a pitcher, mix the chilled syrup with the remaining part of the water (about 1000 ml from the total amount). Start with half of the water added, taste, and adjust to your liking with additional water or lemon juice. If you want a sparkling version, add sparkling water just before serving (amount optional).

Ingredients: Water, Sparkling water, Lemon, black currant
Use a pitcher with a capacity of at least 1.5–2 liters. The taste should be balanced: not too sweet, with a distinct fruity acidity.

Serving

7

Fill the glasses with ice cubes (optional) or chilled cups. Pour in the lemonade, garnish with a sprig of mint and optionally a few fresh currants on top. Serve immediately to preserve the freshness and aroma of the mint.

Ingredients: Ice, mint, black currant
For serving, use tall long drink glasses or stoneware mugs for a rustic effect. Do not add sparkling water beforehand - add it just before serving to keep the bubbles.

Options and notes

8

If you prefer a less sweet version, reduce the amount of sugar by 25% and add more lemon juice. For a sugar-free version, replace sugar with agave syrup or erythritol after cooling. Additionally, you can add vermouth or vodka (alcoholic dose) for adult servings.

Ingredients: Sugar, Lemon, Sparkling water
When adding alcohol, remember to balance the flavors — add a little and taste after each addition.

Fun Fact

💡

Black currant was valued in the traditional cuisine of Podlasie for its intense aroma and used for compotes, liqueurs, and syrups; black currant lemonade is a modern variation on traditional seasonal preserves.

Best for

Letnie grille Pikniki Podlaskie festyny

Tips

🍽️ Serving

Serve chilled in transparent glasses with a sprig of mint and a few fresh currants. For heavier dishes, such as grilled dishes, serve with more sparkling water for refreshment. For children, prepare a non-alcoholic version with less sugar.

🥡 Storage

Syrup can be stored in a glass, tightly sealed jar in the refrigerator for up to 7 days. Store the prepared lemonade in a closed pitcher in the refrigerator for up to 48 hours; before serving, stir and optionally add fresh water or sparkling water. Do not freeze with the addition of sparkling water.

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