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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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
| Ingredients:
3 Pound(s) Currants; white or red
1 Pound(s) Raspberries
1 Pound(s) Cherries, sour |
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