Currant Syrup

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Title: CURRANT SYRUP
Categories: Beverages, Fruits, Syrup
Yield: 1 Bottle

3.00 lb Currants; white or red
1.00 lb Raspberries
1.00 lb Cherries, sour
Sugar; 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 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 litres SOURCE: _The Book of One Hundred
Beverages_ by William Bernhardt

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