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Black Currant Syrup Recipe
|Flak currants||3 Pound|
|Sugar||2 Cup (32 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 2516 Calories from Fat 47
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 0.46 g2.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 398.4 mg16.6%
Total Carbohydrates 611 g203.8%
Dietary Fiber 0 g
Sugars 401.2 g
Protein 43 g85.2%
Vitamin A 62.6% Vitamin C 4105.4%
Calcium 77% Iron 116.9%
*Based on a 2000 Calorie diet
Crush the berries lightly to release the juice, add the water.
Put in a slow oven until juice runs freely.
Strain off the juice through muslin and measure juice.
To each cup of juice allow a half cup of sugar.
Warm the sugar in the oven.
Put the juice in the pan with the beaten egg white, and bring to the boil, whisking from time to time.
Remove all scum and add the warmed sugar.
When the sugar has dissolved completely, bottle the syrup.
If you want to keep the syrup some time, add a teaspoon of Irish whiskey before corking.
Store in refrigerator.
This syrup is excellent for children.
A tablespoonful added to a glass of hot water is very soothing for a sore throat.
Full of vitamins, too.