Currant Syrup

Ingredients

• 2 kilos currants
• 0.25 kilo cherries
• 0.75 kilo sugar

Instructions

1. Clean the currants and cherries thoroughly. Gradually crush them very well, then pass through a fine sieve or clear, damp cloth. Let the extracted juice rest for a full day in a cool place, keeping it in an earthenware vessel.
2. After resting, pour the juice through a flannel or sieve so it filters slowly into another vessel. For every half kilo of this juice, add three-quarters of a kilo of good sugar. Heat very gently over low fire. Just as it begins to boil, carefully pour it from the porcelain vessel (which should have been heating on the fire) into the earthenware vessel. Let it cool completely, then bottle, ensuring the bottles stand upright and are sealed hermetically. Store in a very cool place.
3. To prepare a refreshing drink, add one small spoonful of this syrup to a glass of water.