Fine Currant Syrup, or Sirop de Groseilles


Express the juice from some fine ripe red currants, which have been gathered in dry weather, and stripped from the stalks; strain, and put it into a new, or a perfectly clean and dry earthen pitcher, and let it stand in a cellar or in some cool place for twenty-four hours, or longer, should it not then appear perfectly curdled. Pour it gently into a fine hair-sieve, and let the clear juice drain through without pressure; pass it through a jelly-bag, or a closely-woven cloth, weigh it, and add as much good sugar broken small as there is of the juice, and when this is dissolved turn the syrup into a preserving-pan or stewpan, and boil it gently for four or five minutes being careful to clear off all the scum. In twelve hours afterwards the syrup may be put into small dry bottles, and corked and stored in a cool, but dry place. It is a most agreeable preparation, retaining perfectly the flavour of the fresh fruit; and mixed with water, it affords, like strawberry or raspberry vinegar, a delicious summer beverage, and one which is peculiarly adapted to invalids. It makes also a fine isinglass jelly, and an incomparable sweet-pudding sauce. A portion of raspberry or cherry-juice may be mixed with that of the currents at pleasure.