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Receta Currant Syrup
by Global Cookbook

Currant Syrup
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Ingredientes

  • 3 lb Currants, white or possibly red
  • 1 lb Raspberries
  • 1 lb Cherries, sour Sugar, see below

Direcciones

  1. "This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add in several tbsps to glass and fill with cool water or possibly sparkling water and ice.
  2. Mash the fruits together and let them stand in a hot place for a day.
  3. Strain the juice into a nonreactive pan, and add in 4 c. (1 lite) of sugar to each 2 1/2 c. (625 ml) of liquid; place over low heat or possibly inside a pan partly filled with simmering water and stir to dissolve the sugar. Cold the syrup, then skim it, pour it into bottles and cork them tightly.
  4. MAKES: about 7 c., 1 3/4 litres