Frozen Ribena Lemonade

Black Currant Ribena, Honey, Lemon

Bartender Channing Centeno of Bonnie's | New York

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Adapted by StarChefs | november 2022

INGREDIENTS:

Lemon Cordial:
Yield: 3 quarts
1.5 kilograms sugar
Peels of 12 lemons plus 2 quarts lemon juice

 To Assemble and Serve:
Yield: 1 cocktail
2 ounces blackcurrant concentrate
1 ounce lemon cordial
1 ounce honey syrup
1 ounce lemon juice

METHOD:

For the Lemon Cordial:
In a 4-quart, nonreactive container, combine sugar and lemon peels. Cover and let sit 8 hours (or overnight). The following day, remove and discard lemon peels. Add lemon juice and whisk until sugar is dissolved. Transfer to a Vitamix blender, then blend until incorporated. Strain. Reserve in nonreactive containers or bottles. 

 To Assemble and Serve:
In a Vitamix blender, add all ingredients and 1 cup pebble ice. Blend until smooth. Pour into a glass.

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