Title: Raspberry Currant Syrup
Categories: Beverages Syrup Fruit
Yield: 1 Bottle

1	lb	Raspberries; 500 g
1	lb	Currants; 500 g
4	lb	Sugar, white; 2 kg
4	c	-Cold water

To serve, add a few tablespoons to cold or sparkling water

Put sugar and water in a large pot, bring to a boil and skim it. Add the raspberries and currants and boil gently about twenty minutes. Strain through a sieve, cool and bottle. Keep in a cool place.

MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler

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