Black Currant Syrup
|Flak currants||3 Pound|
|Sugar||2 Cup (32 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
Remove the stalks from the berries.
Crush the berries lightly to release the juice, add the water.
Put in a slow oven until juice runs freely.
Strain off the juice through muslin and measure juice.
To each cup of juice allow a half cup of sugar.
Warm the sugar in the oven.
Put the juice in the pan with the beaten egg white, and bring to the boil, whisking from time to time.
Remove all scum and add the warmed sugar.
When the sugar has dissolved completely, bottle the syrup.
If you want to keep the syrup some time, add a teaspoon of Irish whiskey before corking.
Store in refrigerator.
This syrup is excellent for children.
A tablespoonful added to a glass of hot water is very soothing for a sore throat.
Full of vitamins, too.