3 lb Currants; white or red
1 lb Raspberries
1 lb Sour cherries
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 c (1 L) of
sugar to each 2-1/2 c (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 L
Source: The Book of One Hundred Beverages by William Bernhardt
