Currant Syrup
3 lb Currants; white or red 1 lb Raspberries 1 lb Cherries, sour Sugar; see below "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottl...
Ingredients
- 3lbcurrants; white or red
- 1lbraspberries
- 1lbcherries, sour
Directions
- 1
3 lb Currants
- 2
white or red 1 lb Raspberries 1 lb Cherries, sour Sugar
- 3
see below "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbsps
- 4
Mash the fruits together and let them stand in a warm place for a day
- 5
Strain the juice into a nonreactive pan, and add 4 cups (1 lite) of sugar to each 2 1/2 cups (625 ml) of liquid
- 6
place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar
- 7
Cool the syrup, then skim it, pour it into bottles and cork them tightly
- 8
MAKES: about 7 cups, 1 3/4 litres SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt