Red Currant Syrup

• 1 1/4 cups superfine sugar
• 7 ounces boiling water
• 1/2 pint of stemmed fresh red currants

1. In a heatproof bowl, muddle red currants, cover and let stand at room temperature overnight.
2. Add sugar and water, stir and let cool completely.
3. Strain the syrup into a jar, cover and refrigerate for up to 1 week.

sugar, boiling water, fresh red currants

Taken from www.foodandwine.com/recipes/red-currant-syrup-cocktails-2010 (may not work)