- 1 1/4 cups superfine sugar
- 7 ounces boiling water
- 1/2 pint of stemmed fresh red currants
- In a heatproof bowl, muddle red currants, cover and let stand at room temperature overnight. Add sugar and water, stir and let cool completely. Strain the syrup into a jar, cover and refrigerate for up to 1 week.
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