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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Use this syrup base to make a glass or a pitcher on those hot summer days .......... t keeps in the refrigerator for up to 3 weeks! The recipe is compliments of Thelma, the old farm lady at the end of our road. Ingredients:
3 cups water |
3 cups granulated sugar |
3 cups red currants (fresh or frozen) or 3 cups raspberries (fresh or frozen) |
3 tablespoons grated lemon rind |
Directions:
1. Combine all ingredients in a large saucepan, bring to a boil, reduce heat to medium low and simmer, stirring continuously, until the sugar has dissolved, about 5 minutes.
2. Remove from heat, stir in 1 1/2 cups lemon juice and strain through a fine meshed sieve, pressing out the liquids, into a sterilized jar; let cool.
3. To Serve: Dilute 1 part syrup with 3 parts cold water and serve in a tall glass over ice.
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