You are here: Recipes It > Recipes > Beverages

 Advertisements

Currant Syrup

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

 

Also see ...

 Advertisements
Potato Minestrone
Potato Minestrone
Unpeeled Shrimp in Vermouth and Garlic Sauce
Unpeeled Shrimp in Vermouth and Garlic Sauce
Chocolate Pie
Chocolate Pie
Mexican Stroganoff
Mexican Stroganoff
         

Permalink--> In : Recipes  -  Beverages