How to make Sirup

And here is the recipe for the blackcurrant sirup I made on Monday. I found several totally different recipes on the internet and in the end I just improvised. So the numbers in this list are by no means definite, I guess the amount of sugar influences how long the sirup will keep but since I don't intend to store this for years it is not that important. Too much sugar, however, could turn the juice into jam instead of sirup.

I used 900 gr of blackcurrants, about 500 gr of sugar and the juice of two lemons.
First I cooked the currants in a large pot together with 200 ml of water until they were soft and mushy. Then I used the "Flotte Lotte", a useful gadget which presses the berries through a sieve in order to get the juice out, but if you don't have one you can pour the berries through a sieve lined with cloth. In the end I got about 700 ml of juice. I added the sugar, the lemon juice and 150 ml of water and cooked it for about 10 minutes without a lid.

The sirup tastes great if you dilute it with water (1 part of sirup to 4 parts of water) or you can eat it with icecream or pancakes. Have fun!