Black Currant Syrup

Ingredients

• black currants
• 1 pound powdered sugar

Directions

1. Clean black currants from their stalks and place them in a large earthen jar.

2. Cover the jar with a cloth and let it sit in a cool, damp place for eight days.

3. Remove any mold from the top and stir the currants with a large silver spoon.

4. Strain the mixture through a fine sieve to collect the juice.

5. For each pint of juice, add 1 pound of powdered sugar and boil for 10 minutes.

6. Let the syrup cool, then bottle, cork, and seal it.