Currant Syrup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kg clarified currant juice (liquid)
- kg very white powdered sugar
- g citric acid
Instructions
- Crush the currants off their stems and let them ferment in a cool place, pushing down the cap and stirring twice daily until they stop rising.
- Strain and filter the juice repeatedly until perfectly clear.
- Bring the juice to a boil, then add the sugar and citric acid in the stated proportions.
- Stir constantly, boil hard 2-3 minutes, and taste to adjust the acid.
- Cool, bottle, and store in the cellar.