MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: RASPBERRY CURRANT SYRUP
  Categories: Beverages, Syrup, Fruits
       Yield: 1 Bottle
 
    1.00 lb Raspberries; 500 g
    1.00 lb Currants; 500 g
    4.00 lb Sugar, white; 2 kg
    4.00 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
 
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