A recipe for Currant Syrup. Follow the simple recipe instructions for Currant Syrup shared by other home cooking experts.
Ingredients
3 lb. Currants; white or red1 lb. Raspberries
1 lb. 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 tbs 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 2 1/2 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 3/4 liters SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt "
