Bo Friberg

Black Currant Decorating Syrup

Preparation info
  • Yield: approximately

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 ounces (340 g) fresh or IQF black currants
  • 2 cups (

Method

  1. Wash and stem the currants if using fresh. Select and reserve ½ cup (120 ml) small good-looking currants (see Note).
  2. Place the rema