Bo Friberg

Black Currant Decorating Syrup

Preparation info
  • Approximately

    2

    cups
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

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

Method

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