Currant Syrup or sirup de cassis may be used as a non-alcoholic version of Creme de Cassis. You may use black, red or white currants to make it, though commercial brands focus on black currants. It is quite tasty in drinks and as a topping for ice cream, pancakes or waffles. Once made, you’ll find many uses for it. Currant syrup makes a delicious Italian soda by the addition of sparkling water, club soda or seltzer.
- 3 pounds white or red currants
- 1 pound raspberries
- 1 pound sour cherries
- sugar, see directions
- Mash the fruits together and let them stand in a warm place for a day.
- Strain the juice into a nonreactive pan, and add 4 Cups (1 liter) of sugar to each 2 1/2 cups (625 ml) of liquid; place over low heat or inside a pan partly filled with simmering water and stir to dissolve the sugar.
- Cool the syrup, then skim it, pour it into bottles and cork them tightly.
- To use: add several Tablespoons to glass and fill with cold water or sparkling water and ice.