No. 3440 — Blackcurrant-Leaf Water
English historical translation of Molokhovets recipe No. 3440 from the 1901 Russian cookbook, retaining original methods and measures.
Take ¼ pound young blackcurrant leaves, fresh or dried, and add 8 zolotniks cream of tartar, 3 pounds fine sugar, zest of 3 lemons and their seedless pulp with the white pith removed.
Keep the liquid in a bottle in a warm place or in sunshine, shaking often until the sugar dissolves. The source then adds 3 tablespoons of the best yeast.
About three hours after fermentation begins, move to ice for six days. Decant carefully, strain through clean linen and bottle, corking tightly and sealing with resin.
In hot weather the bottles are stored on their sides in an iron chest on ice; the author says the chest holds the cold and reduces the risk of bursting.
To preserve only the blackcurrant aroma, the lemon zest may be omitted.