Raspberry Currant Syrup


Raspberry Currant Syrup


Servings: 1
Ingredients:

  • 1 lb Raspberries; 500 g
  • 1 lb Currants; 500 g
  • 4 lb Sugar, white; 2 kg
  • 4 c  -Cold water

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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