Chef Parten says, “This drink is so pretty and refreshing! If you can’t find currants, you can substitute cranberries.”
Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.
Mix lemon juice, sugar, salt and water.
Stir to dissolve sugar.
Place a fine strainer over a small cup. Using a microplane zester or a fine grater, grate the peeled ginger. Using your fingers, squeeze the grated ginger over the strainer to produce ginger juice. You will need a tablespoon of this liquid. Stir ginger juice into the lemonade and add ½ cup of the red currant base.
Serve over ice.
Preheat oven to 350 degrees.
Place currants, stalks and all, in an ovenproof container. Add sugar, orange zest and orange juice. Mix. (Alternatively, you can combine these ingredients in a pot and simmer on the stove top.) Cover and bake for 45 minutes.
Cool slightly, then pass through a food mill.
Stir in Cointreau.