Recipe for: Linden lemonade with blackcurrant syrup - photo 1
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Recipe for: Linden lemonade with blackcurrant syrup

Drinks Regional Cuisine of Poland 60 min Easy 13 views ~14.40 PLN * - (0)
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Description

Refreshing linden lemonade with homemade blackcurrant syrup is a summer drink inspired by the cuisine of Podlasie, where linden and berries are seasonal ingredients for afternoon gatherings. The base is a delicate infusion of linden flowers — aromatic, floral, and slightly sweet — combined with an intense, deep blackcurrant syrup that adds a purple flavor and visual accent to the drink. Serve well chilled, with ice and a mint leaf; it is perfect for grilling, picnics, and afternoon gatherings on the terrace. The flavors are balanced: the linden flower provides delicacy, lemon adds fresh acidity, and the berry syrup brings fruity depth and color.

Ingredients Used

Ingredients (8)

Servings:
4
  • Lime blossom 30 g
  • Water 1600 ml
  • Sugar 200 g
  • Blackberry 200 g
  • Lemon 1.5 pcs (~120 g)
  • ✨ Optional
  • Ice 300 g
  • Mint 15 g
  • Honey 60 ml
💰 Estimated dish cost: ~14.40 PLN (3.60 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Infusion

1

Prepare an infusion of linden flowers: boil 1000 ml of water in a kettle or pot. Let it sit for 2 minutes to allow the temperature to drop slightly (it should be around 90°C — it will feel very hot, but not boiling). In a large jug, place 30 g of linden flowers and pour the hot water over them. Cover the jug with a plate or plastic wrap to keep the aroma in, and let it steep for 12–15 minutes.

Ingredients: lime blossom, Water
Use a glass pitcher or a steel pot. If you are using dried flowers, 12–15 minutes is the optimal time; fresh flowers can be steeped for 10–12 minutes. After steeping, the infusion should be light yellow and intensely fragrant — then it is ready.

Blackberry Syrup

2

On low heat, prepare the syrup: in a saucepan, add 200 g of sugar, 200 g of black currants, and 100 ml of water. Heat over medium heat, stirring with a wooden spoon, until the sugar dissolves and the berries release their juice (about 5–8 minutes). Increase the heat and cook for another 3–5 minutes, until the syrup thickens slightly and coats the spoon. Do not let it burn.

Ingredients: Sugar, blackberry, Water, Honey
Use a small saucepan with a thick bottom. The syrup is ready when a drop placed on a cold plate forms a thick streak and is not completely watery after cooling. If you want to use honey instead of sugar, add 60 g of honey after turning off the heat and mix well.
3

Strain the hot syrup through a fine sieve or cheesecloth into a bowl, using a spoon or pestle to squeeze out as much juice from the pulp as possible. Leave to cool (about 15–20 minutes). The strained syrup should have a deep color and be smooth.

Ingredients: blackberry
Use a fine sieve and immediately press the pulp with a spoon — this will extract the maximum flavor. Hot syrup strains better, but be careful of the steam.

Drink

4

After 12–15 minutes, strain the linden flower infusion through a sieve into a clean jug, removing the flowers. To the warm, but not hot infusion, add the juice from 120 g of lemon (freshly squeezed or using a juicer). Mix well. Allow the infusion to cool to room temperature (about 10–15 minutes).

Ingredients: lime blossom, Lemon
Use a medium-mesh strainer and a spoon to gently press the flowers, but do not squeeze the "grass" — only the aromatic infusion. The temperature should drop to avoid destroying the aroma of fresh lemon juice.
5

To the cooled infusion, add the cooled blackcurrant syrup — start with 120–150 g of syrup, mix and taste; if you want a sweeter and fruitier flavor, add the rest of the syrup to taste. Fill with remaining cold water to a volume of about 1500 ml (if needed) — the drink should be slightly clear with a distinct violet streak from the syrup.

Ingredients: Water, blackberry, Sugar, Lemon
The exact proportions of the syrup depend on the sweetness of the berries and your taste — add gradually and taste. Use a measuring cup or a 250 ml glass for measuring.

Cooling and serving

6

Chill the lemonade in the refrigerator for at least 30 minutes. When serving, fill the glasses with ice cubes, pour in the lemonade, and garnish with a sprig of mint (15 g of the bunch divided into portions). Optionally, add a slice of lemon to each glass.

Ingredients: Ice, mint
The best lemonade is well chilled (4–8°C). Use tall glasses and long bar spoons. If you are adding ice, remember that it will dilute the drink — place the lemonade in the fridge beforehand to make it cold without excessive ice.

Additional tips

7

If you want a more intense linden aroma, for the second brewing use a shorter time (8–10 minutes) and add thin slices of lemon just before serving. The remaining blackcurrant syrup can be stored in the refrigerator in a glass jar for up to 10 days.

Ingredients: Honey, blackberry
Additionally, you can add 60 g of honey instead of part of the sugar for a smoother aroma; add the honey after the syrup has cooled to preserve its properties.

Fun Fact

💡

In the Podlasie tradition, linden infusion was often served as a cooling and medicinal drink — linden flowers were considered soothing for the nervous system, and wild berries were the basis for many summer preserves.

Best for

Letnie grillowanie Piknik na łące Spotkanie z przyjaciółmi na tarasie

Tips

🍽️ Serving

Serve very chilled in tall glasses with a few ice cubes and a sprig of mint. You can pour the syrup first at the bottom of the glass, then add the lemonade for a striking, marbled appearance. For adults, add 40–50 ml of vodka or gin to make a cocktail.

🥡 Storage

Store the lemonade in a closed pitcher in the refrigerator for up to 48 hours; after that, the aroma of the linden flower weakens. Keep the elderberry syrup in a clean glass jar in the refrigerator for up to 10 days or freeze in portions.

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