Currant syrup
1 bottle
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Currants; white or red |
| 1 | pounds | Raspberries |
| 1 | pounds | Cherries, sour |
| Sugar; see below | ||
Directions
"This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps to glass and fill with cold water or sparkling water and ice.
Mash the fruits together and let them stand in a warm place for a day.
Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2½ cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly.
MAKES: about 7 cups, 1 ¾ litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt