Ingredients
For a liter of country currant syrup:
- 1 liter of water
- 400 g of cane sugar
- One half-lime
- 1 vanilla bean
- Cinnamon
- Grated nutmeg
- 2 large handfuls of sorrel
Preparation
- Remove the bark, the green parts and wash the sorrel
- Heat the water with the sugar, lemon juice and the dried flowers of country currants. Leave to cook over low heat.
- Stir gently with a wooden spoon.
- When the mixture starts to boil, stir constantly for 10 minutes.
- Stop the heat, and let it stand a few minutes while stirring.
- Filter by discarding the dried leaves of the country currant and add the cinnamon, nutmeg and vanilla.
- Put it in a glass bottle while it is still hot.
- Let cool before putting in the fridge.
- Sorrel syrup is consumed naturally, in fresh water (such as barley, mint or grenadine syrup), with cottage cheese or even in punch as a replacement for cane syrup.