Ingredients
3 pounds Currants; white or red
1 pound Raspberries
1 pound Cherries, sour
Sugar; see below
Preparation
Mash the fruits together and let them stand in a warm place for a day. Strain the juice and pour it into a nonreactive pan, adding 4 cups of sugar for each 2 1/2 cups of liquid. Heat and stir liquid until sugar has dissolved. Cool the syrup. Skim off any floating scum, and then pour it into tightly capped bottles. Syrup will keep in the fridge for up to a month, but after the bottle is opened, it must be used within two weeks. Add it to seltzer for a fresh and natural Italian soda. Drizzle it over ice cream and other desserts for a one-two punch of flavor.
