Title: Raspberry currant syrup
 Categories: Beverages, Syrups, Fruits, Gifts
      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