Black Currant Syrup

Ingredients

• 600 g sugar
• 1 untreated lemon (sliced)
• 600 g black currants
• 1 cinnamon stick

Instructions

1. 1.

   Bring 600 ml water with the sugar to a boil and simmer for about 5 minutes. Remove from heat and add the lemon slices. Wash the currants, strip them from the stems, and add them to the syrup. Gently mash them with a potato masher.

2. 2.

   Add the cinnamon stick and let it steep for 5 hours. Then strain through a fine sieve. Briefly bring the syrup to a boil again and immediately pour into sterilized bottles. Seal the caps tightly and allow to cool.