Raspberry Currant Syrup

1 lb Raspberries; 500 g

1 lb Currants; 500 g

4 lb Sugar, white; 2 kg

4 c -Cold water

To serve, add a few tablespoons to cold or sparkling water Put sugar and water in a large pot, bring to a boil and skim it. Add the raspberries and currants and boil gently about twenty minutes. Strain through a sieve, cool and bottle. Keep in a cool place. MAKES: 1 BOTTLE SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler