Pink Lemonade - cooking recipe

Ingredients

3 cups water
3 cups granulated sugar
3 cups red currants (fresh or frozen) or 3 cups raspberries (fresh or frozen)
3 tablespoons grated lemon rind

Preparation

Combine all ingredients in a large saucepan, bring to a boil, reduce heat to medium low and simmer, stirring continuously, until the sugar has dissolved, about 5 minutes.
Remove from heat, stir in 1 1/2 cups lemon juice and strain through a fine meshed sieve, pressing out the liquids, into a sterilized jar; let cool.
To Serve: Dilute 1 part syrup with 3 parts cold water and serve in a tall glass over ice.