Ingredients

• sugar syrup: 1/2 cup water + 1/2 cup sugar
• vanilla: e.g., 2 teaspoons vanilla paste or seeds from 1 vanilla bean, or alternatively 1 tablespoon vanilla sugar
• 200 g red currants
• 1 cup orange juice

For serving

• cold mineral water for diluting
• half slices of lime or lemon or orange
• mint leaves

Preparation

1. In a saucepan, bring sugar, water, and vanilla to a boil, cook for another 3 minutes, remove from heat and let cool.
2. Rinse the currants (whole clusters) and briefly blend in a blender, strain through a sieve, press the pulp with a spoon and strain it, discard the residue remaining on the sieve.
3. Combine currant juice with orange juice and sugar syrup, chill in the refrigerator.
4. Pour syrup halfway into glasses, add lemon/lime or orange slices, add torn mint, fill with cold water and ice.