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Topic: Redcurrant Lemonade Syrup (it's not Bacardi folks, I promise!)  (Read 1266 times)
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« on: September 07, 2012 02:09:20 AM »

I have this enormous redcurrant bush on my yard. It's taller than me, wider than a barn door and gives incredible amounts of fruit. Unfortunately I don't have incredible amounts of space in my freezer, so I have to think of ways to condense their tastiness. I made this bottle of lemonade syrup for my grandma's birthday this weekend.

It's more of a strawberry candy red in real life, very pretty.

You will need:

2 liters of redcurrants, fresh or frozen doesn't matter. You can cook them with stems and everything, no need to sit around and tidy them up.

7 deciliters of water

6 deciliters of sugar per liter of cooked juice

1 milliliter of sodium bensoate or equivalent other preservative (you can skip this if you plan to drink the syrup within a few weeks of opening)

1 large pot

1 very fine sieve or a not-so-fine sieve lined with a piece of cloth

1 bowl to put under the sieve

1 or more sterilized bottles (booze bottles are handy for this, they're very easy to clean)

1 funnel or very, very steady hands

Rinse the berries and let the excess water drip off, clean out any obvious large twigs and leaves. Put the berries and the water in a large pot (really, this boils tall, make it a large pot) and boil for 10-15 minutes with the lid on. Stir occasionally, crush the berries against the side of the pot with a large spoon. The berries will be a bit paler and shriveled-looking when it's done. Pour the contents of the pot into a sieve and let it drip off into the bowl underneath. Measure the juice and add the corresponding amount of sugar. Let simmer in a clean pot for another 10 minutes, remove any froth or junk that floats to the surface until the liquid is clean. Take a little bit of the liquid in a cup and add the preservative, stir until dissolved and mix with the rest. Pour into sterilized bottles and seal tightly. Store in a cool and dark place.

When you want to drink it, pour into a glass and mix with water to taste. I found the batch I made tasted best with about 3 parts water to 1 part syrup. I'll try to put up a version for people who don't use the metric system as well, but for now here's a good unit converter: http://digitaldutch.com/unitconverter/
« Last Edit: September 07, 2012 02:13:02 AM by eiyela » THIS ROCKS   Logged

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« Reply #1 on: September 07, 2012 04:31:22 AM »

Yum!  Both to the empty Bacardi and redcurrant syrup.

Might be better than Ribena.

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