Recipe#5127

Title: CURRANT SYRUP

SOURCE: _The Book of One Hundred Beverages_ by William Bernhardt

   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