Recipe for: Blackcurrant juice with a hint of grated horseradish and ice - photo 1
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Recipe for: Blackcurrant juice with a hint of grated horseradish and ice

Drinks Regional Cuisine of Poland 60 min Easy 23 views ~57.11 PLN * - (0)
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Description

Refreshing blackcurrant juice with a subtle, spicy note of grated horseradish. A traditional inspiration from Greater Poland — in the region, fruits and roots were often combined in preserves and summer drinks. The juice is slightly tart, with a distinct fruity sweetness of blackcurrants, highlighted by fresh horseradish and lemon. Serve well chilled with ice and fresh mint; it pairs wonderfully with grilled dishes, cold snacks, and as a refreshing drink for a picnic. The flavor and color are intense; the proportions can be adjusted to taste — less sugar, more water, or an extra touch of honey instead of sugar for a milder finish.

Ingredients Used

Ingredients (9)

Servings:
4
  • Black currant 800 g
  • Water 600 ml
  • Sugar 150 g
  • Horseradish 30 g
  • Lemon 1 pcs (~80 g)
  • Ice 300 g
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Mint 30 g
  • Honey 30 ml
💰 Estimated dish cost: ~57.11 PLN (14.28 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the fruits

1

Prepare the currants: transfer the fruits to a colander and rinse with cold water, gently shaking to remove sand and leaves. Remove larger stems with your fingers. The whole process should take about 2-3 minutes.

Ingredients: Black currant
Use a large colander and a bowl underneath. Do not leave the fruit in the water longer than necessary — a quick rinse is enough.

Cooking the juice

2

In a large pot with a capacity of at least 2 liters, place the cleaned currants and pour in 400 ml of water (from 600 ml). Add sugar. Heat over medium heat until boiling, then reduce the heat and cook for 6-8 minutes. During cooking, crush the fruits with a wooden spoon against the side of the pot to release the juice. The cooking time is short — the goal is to extract the juice and color, not to reduce it for a long time.

Ingredients: Black currant, Water, Sugar
Use a stainless steel or enamel pot. A wooden spoon does not conduct heat and is safer for mashing fruits. If foam forms, collect it with a spoon.

Smoking and juicing

3

Prepare a large bowl and a fine sieve or cheesecloth. Pour the hot fruit through the sieve, then use a spatula or wooden spoon to press the mixture firmly, draining all the juice. If you want clear juice, pass the liquid through a thick cheesecloth or cheese-making cloth. The squeezing process will take 5-7 minutes — squeeze until the mixture is somewhat dry.

Ingredients: Black currant
Use a thick sieve with fine mesh or layered cheesecloth. Be careful of the steam — the juice is hot. Force: press evenly until only the skins and seeds remain.

Seasoning

4

When the juice has cooled slightly (to about 40°C), grate the horseradish on a fine grater directly into a small bowl (30 g). Add 2-3 tablespoons of hot juice (about 30-40 ml) to the bowl and mix to 'open' the aromas of the horseradish — this will help distribute the spiciness evenly. Then add the grated horseradish to the rest of the juice. Squeeze the juice from 1 lemon directly into the drink. Add a pinch of salt. Taste and adjust the sweetness by adding sugar or honey (optional) in small amounts.

Ingredients: horseradish, Lemon, Salt, Sugar, Honey
Use a microplane grater for the horseradish and a lemon squeezer. If you add horseradish to very hot juice, its aroma will evaporate — hence the slightly cooled juice.

Cooling

5

Pour the juice into a pitcher and chill in the refrigerator for at least 1 hour. If you need immediate cooling, add ice cubes to the pitcher — keep in mind that ice will dilute the drink, so it's best to chill just before serving.

Ingredients: Ice, Water
Use a glass pitcher to cool the drink quickly. Do not tightly cover the hot drink inside the fridge — first cool it to room temperature.

Serving

6

Fill the glasses with ice cubes (about 4-6 cubes per glass). Pour the chilled juice into each glass, leaving some space at the top. If the juice is too strong, add a little cold water to dilute it. Garnish with a single mint leaf (optional) and a thin strip of lemon peel.

Ingredients: Ice, mint
The best are tall long drink glasses. For a nice effect, first add ice, then juice — the ice should not melt immediately in the warm drink.

Taste adjustment and variations

7

Taste the drink. If you want a sweeter flavor, add a tablespoon of honey (optional) and mix well. For a milder horseradish, reduce the amount of grated root next time you prepare it. You can also make a syrup from sugar and water (1:1) for the future to easily adjust the sweetness.

Ingredients: Honey, Sugar
Add honey only to completely cold juice, as it will lose some of its aroma in a hot drink. Note down the proportions that suit you best — black currants have varying seasonal acidity.

Fun Fact

💡

Black currant has been present in Polish gardens for centuries and has been used not only for juices and jams but also as an immunity booster; adding horseradish is a regional trick to achieve extra spiciness and aroma.

Best for

letnie przyjęcie grill i biesiada piknik odpoczynek w upalny dzień

Tips

🍽️ Serving

Serve well chilled or with ice in clear glasses to showcase the deep burgundy color. Add fresh mint leaves and a thin twist of lemon peel over the glass to release the essential oils. For adults, you can add 30-40 ml of vodka or vermouth for a cocktail version.

🥡 Storage

Store in the refrigerator in a tightly closed pitcher for up to 3 days. Before serving, stir again — natural sediments may settle. Do not freeze horseradish juice (texture change), but you can freeze some juice without horseradish in ice cubes for later dilution.

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