Raspberry Currant Syrup
1.00 lb Raspberries; 500 g
1.00 lb Currants; 500 g
4.00 lb Sugar, white; 2 kg
4.00 c -Cold water
To serve, add a few tablespoons to cold or sparkling water
Put sugar and water in a large pot, bring to a boil and skim it. Add
the raspberries and currants and boil gently about twenty minutes.
Strain through a sieve, cool and bottle. Keep in a cool place.
MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail