Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        currants -- white or red
   1      pound         raspberries
   1      pound         cherries -- sour
                        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