Free Recipe Currant Syrup 2

Recipe Type: Free Recipes

Recipe Preparation: stir

Cooking Ingredients for Currant Syrup 2 Recipe

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

Currant Syrup 2 Preparation

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

Cooking Temperature:

Recipe Serves: 1

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