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      Title: Currant Syrup
 Categories: Beverages, Fruits, Syrup
      Yield: 1 Bottle

      3 lb Currants; white or red
      1 lb Raspberries
      1 lb Sour cherries
           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 c (1 L) of
  sugar to each 2-1/2 c (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 L

  Source: The Book of One Hundred Beverages by William Bernhardt

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