Fruit syrups

Fruit syrups can be a basis for winter fruit drinks, or served as sauces for puddings, or flavourings for mousses and ices. The usual problem is with sterilizing and storage, since bottles tend to burst. The best ones to use are the lever-stoppered type with a china cap and rubber washer; second choice is the traditional sauce bottle with screw cap. Syrups should be stored in a cool dark place, or colours will fade, though a little vegetable colouring may be used to give a more attractive appearance.