Recipe Archives->Preserving->Blackcurrant Syrup
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Blackcurrant Syrup 2 lbs blackcurrants 1 3/4 lbs sugar 1 oz citric acid 1 1/2 cups water Dissolve acid in water and pour over bruised fruit. Stand 24 hours. Strain, add the sugar and heat through until the sugar is dissolved. Do not boil. Bottle in clean, sterile bottles. Use one tablespoon per glass of water, or undiluted on ice cream. This can be used to make a wonderful sorbet.
Printable version: blackcurrant-syrup.txt.
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