Save to Pinterest Last summer my sister showed up with a punnet of black currants she'd found at the farmers market, insisting these tiny tart jewels were about to have their moment. We spent the afternoon crushing them into glasses, experimenting with sparkling water and ice until something clicked. Now I keep a stash in the freezer year-round because that deep purple color and bright tangy taste make any afternoon feel like a celebration.
I served the sparkling version at a small gathering last month and watched three different people ask for the recipe. The smoothie has become my go-to breakfast when I need something that feels substantial but still light and refreshing. Even my friend who claims she hates fruit drinks finished an entire glass of the infused water and asked where I bought it.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Black currant juice: Unsweetened gives you complete control over the sweetness level and lets the berry's natural tartness shine through
- Fresh lemon juice: Cuts through the richness and brightens the whole drink with just the right amount of acid
- Frozen black currants: Keep these stocked and you can make the smoothie version anytime without planning ahead
- Plant-based milk: Oat milk adds natural creaminess that pairs beautifully with the bold berry flavor
- Fresh mint: The mint in the infused water version transforms it into something spa-worthy and elegant
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- For the Sparkling Mocktail:
- Combine the black currant juice, lemon juice, and simple syrup in a pitcher. Stir until the syrup dissolves completely. Add sparkling water just before serving to maintain that festive fizz. Fill glasses with ice, pour in the vibrant purple mixture, and tuck in fresh currants and mint sprigs for that finishing touch.
- For the Creamy Smoothie:
- Place frozen currants, banana, milk, honey or agave, and vanilla in your blender. Blend until completely smooth and silky, about 45 seconds. Add a handful of ice if you want it extra cold and thick. Pour immediately into tall glasses and serve while still frothy.
- For the Infused Water:
- Lightly crush fresh currants with a muddler to release their juices. Add them to a large jug with mint leaves and lemon slices. Pour in cold filtered water and refrigerate for at least 30 minutes, though a few hours brings out even more flavor. Serve over plenty of ice.
Save to Pinterest These drinks have become my go-to for bringing to parties because they feel special but nobody has to ask what's in them. The infused water version sits in my fridge all summer, so there's always something beautiful to drink when friends drop by unexpectedly.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
The adult version of the mocktail takes beautifully to gin or vodka—just add a splash per glass. Blueberries work as a substitute if black currants aren't available, though the flavor will be milder and sweeter.
Balance and Sweetness
Taste as you go, especially if your juice has added sugar. A splash of rosemary adds an unexpected aromatic twist that makes people wonder what your secret ingredient is.
Prep Like a Pro
Mix up a double batch of the mocktail base and keep it in the fridge without the sparkling water. Freeze fresh currants in single-portion baggies when they're in season.
- Crush ice cubes in a clean towel for a restaurant-style glass rim
- Chill your glasses in the freezer for 10 minutes before serving
- Garnish right before guests arrive so mint stays perky and fresh
Save to Pinterest There's something about that deep purple color in a glass that makes any moment feel worth celebrating, whether it's Tuesday breakfast or a Friday toast with friends.
Recipe FAQs
- → Can I use frozen black currants for all versions?
Frozen currants work perfectly for the smoothie. For the mocktail, thaw them first and strain to extract juice. For infused water, frozen berries release flavor more slowly but still work well.
- → How long does the infused water stay fresh?
The infused water keeps well for 2-3 days refrigerated. The flavors intensify over time, though mint may wilt after 24 hours. Strain out solids if storing longer than a day.
- → What's the best plant-based milk for the smoothie?
Oat milk provides creaminess and neutral flavor. Almond milk offers a lighter texture, while soy milk adds protein. Choose unsweetened varieties to control sweetness levels.
- → Can I prepare these drinks in advance?
Mix mocktail base (juice, lemon, syrup) up to 24 hours ahead; add sparkling water just before serving. Blend smoothies immediately before drinking. Infused water tastes best after 1-2 hours of chilling.
- → How can I make these drinks more festive?
Serve in glassware with sugar rims for mocktails. Add edible flowers or rosemary sprigs as garnish. Use colorful straws and fruit skewers. For gatherings, set up a DIY bar with all three options.
