Currant Syrup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg currants, red or white, destemmed weighed
- 600 ml water
- 1 ½ kg sugar
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Fill into sterilized ½ liter bottles and store in a cool and dark place. Store the opened bottles in the refrigerator.
- Tip: Infused with water a refreshing thirst quencher, can also be infused with white wine or Prosecco.
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