Pin It Last summer, a farmer at the market thrust a small punnet of black currants into my hands and said, "Try these—they're going to be everywhere next year." I was skeptical until I tasted one: tart, almost wild, with this mysterious depth that made me want to chase the flavor in every direction. That conversation led me down a rabbit hole of three different ways to celebrate this berry, each one revealing something new about what black currants could become.
I made all three versions for my book club on a humid evening in July, and honestly, watching people choose their favorite was like watching them pick a personality type. The sparkling mocktail drinker was animated and social, the smoothie person wanted comfort wrapped in a glass, and the infused water sipper was clearly the patient one who believed good things are worth waiting for. By the end of the night, everyone wanted the recipe, but more importantly, everyone wanted to know where to buy black currants.
Ingredients
- Black currant juice (unsweetened): The backbone of the mocktail—use unsweetened to keep the tartness alive and control the sweetness yourself.
- Fresh lemon juice: This cuts through the richness and keeps everything bright; bottled works but fresh makes you taste the difference immediately.
- Simple syrup: Your control dial for sweetness, and honestly, making your own takes three minutes and tastes infinitely better than the store kind.
- Sparkling water (chilled): Adds the celebratory fizz, but temperature matters—warm sparkling water is a sad thing.
- Frozen black currants: For the smoothie, freezing concentrates their flavor and gives you that creamy texture without needing ice cream.
- Ripe banana: The secret weapon that makes the smoothie taste indulgent without added sugar or cream.
- Plant-based milk: Oat milk has a natural sweetness that plays beautifully with black currants, though almond is lighter and soy is creamier—pick your vibe.
- Honey or agave syrup: Use agave if you're keeping it vegan, but honey adds a floral note that's hard to replicate.
- Vanilla extract: A tiny amount deepens the berry flavor instead of making it taste vanilla-forward.
- Fresh black currants (for infused water): Lightly crush them to wake up their flavor without destroying them completely.
- Mint leaves: Pick them just before using—bruised mint smells tired, fresh mint smells like you care.
- Lemon slices: Thinly slice them so they infuse but still look beautiful floating in the water.
Instructions
- Build the Mocktail Base:
- Pour black currant juice, fresh lemon juice, and simple syrup into a pitcher and stir until the syrup dissolves completely. This combination is your flavor foundation—taste it here before adding sparkle, because once the bubbles hit, you can't take them back.
- Add the Fizz:
- Top with chilled sparkling water and stir gently to preserve the carbonation. Fill a glass with ice and pour the mixture in, watching as the dark purple liquid catches the light.
- Garnish Like You Mean It:
- A few fresh black currants and a mint sprig aren't just decoration—they're your promise that this drink is as good as it looks.
- Blend the Smoothie:
- Combine frozen black currants, banana, plant-based milk, honey or agave, and vanilla in a blender and blend until completely smooth and no berry chunks remain. The cold frozen currants do most of the work keeping it thick and frosty.
- Serve Immediately:
- Smoothies are best the moment they're made, so pour into glasses right away and enjoy while it's still that perfect consistency.
- Layer Your Infusion:
- Add lightly crushed black currants, fresh mint leaves, and thin lemon slices to a large jug, then pour in cold filtered water. The restraint of not overstuffing the jug is what makes this look elegant instead of cluttered.
- Let It Rest:
- Refrigerate for at least 30 minutes—I know it's tempting to drink it immediately, but patience here makes the difference between dull water and something actually flavorful. Serve over ice whenever you're ready.
Pin It My neighbor came over while I was taste-testing all three drinks and asked which one was my favorite, and I realized I couldn't choose because each one felt like a different conversation with the same berry. That's when I understood this recipe wasn't really about three drinks—it was about the flexibility to celebrate the same ingredient depending on what you need that day.
When to Make Each One
The sparkling mocktail is your answer when someone's coming over and you want something that looks effortlessly fancy—it takes five minutes and tastes like you've been planning it all day. The smoothie is breakfast disguised as indulgence, perfect for mornings when you need something substantial but your kitchen isn't ready for complicated cooking. The infused water is the one you make Sunday evening for the whole week, something you'll actually drink because it's already there waiting for you.
Flavor Combinations Worth Trying
Once you've mastered the basic versions, the fun begins in the variations. Muddled rosemary in the mocktail adds an herbaceous note that feels autumn even in summer, while a splash of hibiscus tea in the smoothie deepens the color and adds complexity. For the infused water, try adding thinly sliced ginger or a sprig of thyme, though I'd recommend testing one addition at a time so you can taste what each element contributes.
How to Know Your Black Currants Are Perfect
Fresh black currants should feel heavy for their size and have a slight give when you gently squeeze them—they're ready when they look almost translucent against the light. If you can't find them fresh, look for frozen black currants in the freezer section, which honestly work just as well and sometimes taste better because they're frozen at peak ripeness. Avoid any that look shriveled or have mold, because one bad berry will announce itself loudly in your finished drink.
- If fresh black currants aren't available, blueberries or even blackberries can substitute, though the flavor will be less tart and more straightforward.
- Store fresh black currants in the refrigerator in a paper towel-lined container to absorb excess moisture and keep them from getting moldy.
- Make extra simple syrup and keep it in a jar—you'll use it constantly for drinks and it's nicer than using store-bought when you have time.
Pin It Black currants went from something I'd never heard of to something I'm genuinely excited to see every summer, and these three drinks are why—they're simple enough to make without thinking, but interesting enough to make you feel like you're doing something special. Make them all and find your favorite, or make all three for one evening and let your guests decide.
Questions & Answers
- → What makes black currant the star berry of 2026?
Black currants are gaining recognition for their intense antioxidant properties, distinctive tart-sweet profile, and versatility in beverages. Their deep purple color and bold flavor make them perfect for both refreshing drinks and creamy blends.
- → Can I prepare these beverages ahead of time?
The infused water benefits from longer refrigeration—prepare it up to 24 hours in advance for deeper flavor. The mocktail base can be mixed ahead, but add sparkling water just before serving. Smoothies are best enjoyed immediately after blending for optimal texture and freshness.
- → What are some variations for these drinks?
Swap sparkling water for tonic water in the mocktail for added bitterness. Add Greek yogurt to the smoothie for extra protein. Include cucumber slices or basil in the infused water for a spa-like variation. For the mocktail, try adding a splash of prosecco instead of water for an elegant brunch beverage.
- → How do I adjust sweetness levels?
Taste your black currant juice first—unsweetened versions vary in natural tartness. Start with less sweetener in each preparation, then add gradually. The smoothie typically needs more sweetness due to frozen berries, while the infused water relies on natural fruit sugars. Remember that ripeness affects sweetness significantly.
- → Can I use dried black currants instead of fresh?
Fresh or frozen black currants work best for these beverages. Dried currants would rehydrate unevenly and alter the texture significantly. If fresh currants aren't available, frozen berries are an excellent substitute, especially for the smoothie. The infused water requires fresh berries for optimal flavor extraction.
- → What's the best way to crush berries for infused water?
Use a muddler or the back of a wooden spoon to gently press the berries against the side of your pitcher. You want to release the juices without completely pulverizing the fruit. This technique allows the essence to infuse the water while keeping pieces large enough to strain easily if desired.