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Raspberry Currant Syrup

Ingredients: 1 Pound(s) Raspberries; 500 g 1 Pound(s) Currants; 500 g 4 Pound(s) Sugar, white; 2 kg Cold water Directions: To serve, add a few tablespoons to cold or sparkling water Put sugar and water in a large pot, bring to a boil and skim it. Add the raspberries and currants and boil gently about twenty minutes. Strain through a sieve, cool and bottle. Keep in a cool place. MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler
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