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Currant Syrup
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- #14628
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 pounds currants, white or red
1 pound raspberries
1 pound sour cherries
sugar, see below
directions
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 of sugar to each 2 1/2 cups 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.
To use in drinks, add several tablespoons to glass and fill with cold water or sparkling water and ice.
NOTE: This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened.
Recipe Source: "The Book of One Hundred Beverages," by William Bernhardt
added by
dragonflytears
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Could this recipe be canned or frozen for longer storage?
We haven't tested it canned or frozen but I don't see why it couldn't be.