Currant juice
4 servings
60 minutes
Currant juice is a refined drink inspired by the traditions of French cuisine. Currants, rich in vitamins and antioxidants, give the juice a deep ruby hue and a bright sweet-sour taste. Historically, currant juice was valued as a refreshing drink that quenches thirst and invigorates. Preparation begins with carefully crushing the berries to extract their precious juice. The pulp is then boiled to enrich the drink with aroma and depth of flavor. A light sweetness, adjustable to taste, makes the juice versatile—it is delightful on its own or paired with desserts or light snacks. Chilled currant juice refreshes perfectly in summer heat, while warm can provide comfort in cooler seasons. It is a drink that combines simplicity and elegance, highlighting the sophistication of French gastronomy.
1
Rinse the currants well, separating the clusters from the berries.
- Currant: 300 g
2
Strain the berries through a sieve, squeezing out the juice. Put the squeezed currant juice in the refrigerator.
- Currant: 300 g
3
Place the berry pulp in a pot and cover with water. Bring to a boil over medium heat, then cook for another 5 minutes on low heat. At the end, add sugar to taste and mix well.
- Currant: 300 g
- Water: 1 l
- Sugar: to taste
4
Cover the pot with the juice and let it cool for about 30 minutes. After that, strain the juice through a sieve and squeeze out the pulp well.
- Currant: 300 g
5
Pour the juice into a pitcher, let it cool to room temperature, and add the previously squeezed juice.
- Currant: 300 g