Currant Syrup

Title:
Currant Syrup

Yield:
1 Bottle

Categories:
Beverages,
Fruits,
Jams




Ingredients:





     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 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini