Currant Syrup Recipe
Yield: 1 BottleRecipe by luhu.jp
Ingredients:
3 lbs: Currants, white or red
1 lbs: Raspberries,
1 lbs: Cherries, sour
Sugar, see below
Directions:
"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
Source from luhu.jp
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
Source from luhu.jp