Currant Syrup Recipe - Cooking Index
Currant Syrup Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Currants - white or red |
| 1 lb | 454g / 16oz | Raspberries |
| 1 lb | 454g / 16oz | 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 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 non-reactive pan, and add 4 cups 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
Source:
"The Book of One Hundred Beverages" by William Bernhardt
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