1 kg red currants
2 l water
2 organic lemons
4oo gr cane sugar.
Rinse red currant in cold water and then take them from the stalks, using a fork to pull them off (see photo)
Put red currants in a pot along with sugar, water and 1 lemon cut into quarters. Bring everything to a boil and let it simmer in 5 minutes, remove pot from heat and let the juice rest for 20-25 min.
Put the juice from the last lemon in the lemonade. Pour the lemonade through a sieve and mash lightly with a spoon, so all lemonade runs through. Pour the lemonade into bottles and put the lemonade in the refrigerator. The lemonade can be kept for 2-3 weeks refrigerated. The juice can also be made at other berries, strawberries, black currant, raspberries, blackberries or plums and rhubarb, depending on the season.
“Rysteribs” Shaking red currants
500 g red currants
200 g sugar
Rinse red currants in cold and let them drain thoroughly.
Sprinkle red currants with sugar and let the marinatme in 1 hour, shaking them lightly a few times while marinate (therefore the name) so they marinate carefully.
Serve the red currants for ice cream, cake or just with whipped cream or yogu.