Red
Currant Water
A refreshing drink on a hot day. Processor liquidize ½ kg (1 lb) red currants with ½ litre of water, adding 2 good tablespoons (3 tbs) of sugar. Put through a sieve, pressing on the pulp but not putting too much through. Taste and add extra sugar if you like: the flavour should be strong. Store in the refrigerator. Serve with ice cubes and soda water, adding gin or vodka if you like, as a cooling long drink.
Why we do not make more of these waters in the summer I do not know: cherry water and raspberry water do very well, especially if you add red currants to the fruit to sharpen it. The thing is to drink them fresh, within a couple of days. They can be stored in the freezer for longer periods , of course, but they take up quite a lot of room – if you have this in mind, reduce the quantity of water in the recipe.
From Jane Grigson's Fruit Book. London, Penguin, 1982.
Just for the record, this is ACravan Blogpost # 1,000! Happy First Day Of Summer!
