Home › The Principles of Cookery › Fruit Drink

Fruit Drink

To each pound of picked fruit allow half a pound of sifted sugar. Mash the fruit well, place it in a saucepan, and add to each pound of it three-quarters of a pint of water. Simmer gently for half an hour, strain through a jelly-bag, and bottle. If required to be kept for any length of time, a wine-glassful of brandy to each quart of syrup must be added to prevent fermentation. A small quantity of lemon-juice is an improvement.