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