De-stalk the currants and crush them roughly – with a fork or in a liquidizer. Transfer the pulp to ajar, add the leaves, eau-de-vie and spices, and cover. Leave for at least two months, longer if possible, and exposed to sunlight.
Strain the crushed fruit and liquid through fine muslin into a sterilized bottle. Make a syrup with the sugar and water, allowing it to simmer for a m