5002 Raspberry-Flavoured Redcurrant Water

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Extract the juice from 375 g (14 oz) mixed white and redcurrants and 125 g ( oz) very ripe raspberries by pressing on a fine sieve. To the juice, add 5 dl (18 fl oz or U.S. cups) filtered water, 180 g (6 oz) loaf sugar and a piece of ice. Keep in a cool place for 20 minutes stirring occasionally with a silver spoon to ensure that the sugar dissolves. The drink should be at 9° on the saccharometer.