Recipe by CountryLady
Use this syrup base to make a glass or a pitcher on those hot summer days .......... t keeps in the refrigerator for up to 3 weeks! The recipe is compliments of Thelma, the old farm lady at the end of our road.
Top Review by Tisme
I had some frozen raspeberries and blueberries in the freezer to use up and decided to try this recipe to use them up.
I picked a great recipe because this is lovely.
I used it with soda water and it was just so refreshing and tasty.
Such an easy recipe to make, the only change I made was to put the lemon halves into the pot instead of grated rind, and it worked so well.
Such an easy a quick Lemonade to make.
Made for THINK PINK RECIPE TAG EVENT - OCTOBER 2011
Thanks CountryLady for posting a great recipe.
- 3 cups water
- 3 cups granulated sugar
- 3 cups red currants (fresh or frozen) or 3 cups raspberries (fresh or frozen)
- 3 tablespoons grated lemon rind
Directions See How It's Made
- Combine all ingredients in a large saucepan, bring to a boil, reduce heat to medium low and simmer, stirring continuously, until the sugar has dissolved, about 5 minutes.
- Remove from heat, stir in 1 1/2 cups lemon juice and strain through a fine meshed sieve, pressing out the liquids, into a sterilized jar; let cool.
- To Serve: Dilute 1 part syrup with 3 parts cold water and serve in a tall glass over ice.