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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.