Currant Syrup

Summary

Ingredients

• 2 kg currants, red or white, destemmed weighed
• 600 ml water
• 1 ½ kg sugar

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Instructions

1. Put the berries together with the water in a large saucepan and stir with e.g., crush with a potato masher and let stand in the refrigerator for a few hours. Then bring to the boil and pour through a coarse sieve, drain well but do not squeeze out.
2. Pour the juice through a fine sieve into a measuring beaker and add 1.8 liters of water. Pour back into the pot, add the sugar, bring to the boil while stirring and let it simmer for 1 minute.
3. Fill into sterilized ½ liter bottles and store in a cool and dark place. Store the opened bottles in the refrigerator.
4. Tip: Infused with water a refreshing thirst quencher, can also be infused with white wine or Prosecco.