Currant and Apple Syrup with Thyme
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g suar
- 1 liter water
- 500 g currants, red
- 500 g apples
- 5 sprig (s) thyme, less if you like
Print Recipe
Pin Recipe Instructions
- Heat the water with all the sugar in a saucepan until the sugar has completely dissolved.
- Then wash the berries, strip them from the panicles and add them to the sugar solution. Then wash the apples, quarter them, remove the core and then cut into smaller cubes. Add the apples and thyme sprigs to the berries in the sugar water. Cover everything and let simmer for about 30 minutes.
- Line a sieve with a strainer and place a large bowl underneath. Pour in the berry and apple mixture with the stock and drain. Then squeeze out the fruit in the straining cloth. Pour the collected syrup into a clean bottle while it is still hot (it is best to warm it up beforehand with warm water).
- The syrup can be kept for approx. 2 - 3 months.
- To serve, add a little fresh lemon juice and cold sparkling water to the syrup.
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