Currant Syrup
Grrrrrgh!
Course : Syrups
From: HungryMonster.com
Serves: 1
 

Ingredients:

3 pounds currants -- white or red
1 pound raspberries
1 pound cherries -- sour
1 pound sugar -- see below
 

Preparation:

"This syrup can be refrigerated for about a month, but must be used within two weeks after a bottle is opened." Add several tbs to glass and fill with cold water or sparkling water and ice. Mash the fruits together and let them stand in a warm place for a day. Strain the juice into a non-reactive pan, and add 4 cups of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar. Cool the syrup, then skim it, pour it into bottles and cork them tightly. MAKES: about 7 cups SOURCE: "The Book of One Hundred Beverages" by William Bernhardt