Raspberry Currant Syrupbeverages, fruits, gifts, syrups 1 lb raspberries; 500 g 1 lb currants; 500 g 4 lb sugar, white; 2 kg 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 |
