making wild strawberry lemonade

Traditionally, homemade lemonade is nothing like the sweet, carbonated drinks we see in supermarkets, pubs and restaurants. The original lemonade is still, not carbonated, full of flavour and very refreshing. Lemonade recipes come into their own during the warm summer months when soft fruits are in abundance. They are very simple to make and this recipe is easily amended to whatever fruits are in season. For this recipe, we've used wild strawberries  Wild strawberries are very similar to cultivated or garden-grown strawberries. They are smaller in size but equally delicious. Because of their smaller size, blending wild strawberries with other seasonal berries provides a good sized batch. For a burst of flavour and splash of colour, we've used garden-grown red currants, but any seasonal fruit or berry would work well. This traditional recipe calls for still spring water, but if you'd prefer something with a bit of bubble, make a wild strawberry syrup, and add that to sparkling spring water for a non-alcoholic cocktail. Learn how to make cordial syrups by clicking here. 

Wild Strawberry Lemonade Ingredients: 
250g wild or garden-grown strawberries
500g wild or garden-grown currants (both red & black currants are delicious)
125g of sugar
1.5 litres of springwater
juice from 2 lemons 
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• Combine the wild strawberries, currants and water in a saucepan and cook over a low heat until the currants are soft. 
• Once the the berries and currants are soft, add the sugar and bring the mixture to a boil. Reduce heat and simmer until the sugar has dissolved, stirring continuously to avoid sticking or burning.
• Once sugar has dissolved, turn off the heat and set aside for a few minutes to cool. 
• Strain the mixture though a muslin or paper towel lined sieve, and pour into clean, dry, sterilised bottles.
• Refrigerate. This lemonade will keep in the fridge for up to 1 week.