Recipe: Swedish red currant cordial (röd vinbärssaft)
use 400 g per litre of liquid
Sterilize the bottles (bottles to hold around 1,5 litres). Boil the bottles in a big pot for 10 min.
Rinse the berries and remove bad ones, but you don’t need to remove them from the stem
Bring the berries and water to a boil and let it boil under lid for 10 min
Use a ladle to mash the berries
Strain through a muslin, coffee filter, cheesecloth or similar fine mesh sieve. Let it strain through for around 30 min
Measure the liquid and add 400 g sugar to every litre in a pot
Bring to a boil while stirring to dissolve the sugar then remove the froth.
If you are using sodium benzoate then take a cup of liquid and mix it with first before mixing it all in the big pot
Fill upp the bottles and place in fridge once it has cooled
To make a refreshing juice you need to add 4-5 parts of cold water for every part of red currant syrup