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Currant Syrup

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      Title: CURRANT SYRUP
 Categories: Beverages, Fruits, Jams
      Yield: 1 Bottle
 
      3 lb Currants; white or red
      1 lb Raspberries
      1 lb Cherries, sour
           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 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
 
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