No. 3362 — Blackcurrant Syrup for Ice Cream

Sprinkle fine sifted sugar into the bottom of a large jar. Add a layer of berries half again or twice as deep as the sugar, then more sugar, alternating until full and finishing with sugar.

Tie paper over the jar and leave in the sun for three days until the sugar melts. Drain completely through a sieve and immediately bottle the juice.

Cork with the best velvet-covered corks boiled until soft, and seal with a mixture of equal parts resin and tallow, intended to prevent cracking.

The author says the syrup replaces fresh berries in flavour. For drinks, use small bottles so opened syrup is not kept long.

Store bottles on their sides in boxes of dry sand, on ice until frosty weather and then in a dry but cold cellar. Use the remaining berries for gingerbread in recipe No. 3372 or sweet pie fillings.