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Home-made Beverages.
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Black Currant Liqueurs
Put 2 quarts of fine ripe black currants into
a large jar, add 1 lb. of crushed sugar candy,
6 cloves, and 3 pints of brandy. Cover the
jar tightly, and infuse for 3 months, then filter
into bottles, and cork and seal them securely.
Black Currant Syrup.
See recipe for Blackberry Syrup.
Black Currant Tea.
Put a large table-spoonful of black currant
jam,a dessert-spoonful oflemon juice,and a pint
of boiling water into a jug. Stir well, add
sugar to taste, cover the jug,and let the mixture
infuse by the side of the fire for 30 minutes.
Strain and serve either hot or cold.
Black Currant Vinegar.
Put 4 quarts of ripe black currants, and 2
pints of picked and washed youngcurrantleaves
into a preserving pan,and stir over the fire until
the juice flows freely. Strain through a jelly
bag, measure the juice, allow 12 oz. pure cane
sugar to every pint, and boil together for twenty
minutes, skimming carefully. When cold,
mix in 3 gills of white wine vinegar to every
pint of syrup, then measure again, allow a gill
of brandy to every quart of liquid, and store in
airtight bottles.
Black Currant Wine.
Put 4 gallons of cold water and 4 gallons of
fresh black currant juice into a cask with 14
lb. of pure cane sugar. Leave in a warm place
till the fermentation has ended,then rack it off
into a smaller cask,add a pint of good brandy to
every 3 gallons of wine, bung the cask tightly
and leave for 9 months, then bottle, and in 12
months time it will be fit to drink.
Bomba.
Blanch 1 oz. sweet almonds and 1 bitter
almond,and pound them in a mortar to asmooth
paste with 1 oz. castor sugar. Add very gradu
ally 1 pint of cold water,than strain and serve.
Brandy Shrub.
Put the thinly pared rind of 2lemons,one and
a half pounds pure cane sugar and the strained
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