Fruit Nectar
1 quart water Juice of 3 lemons 1/2 cup currant juice 1/2 cup raspberry juice 2/3 cup sugar Boil the sugar with one half the water till it is dissolved. Cool and add the fruit juices. Set into the refrigerator till ready to serve.
A simple summer cooler built on a sugar syrup and three fruit juices. The proportions are sound, but a couple of the original's steps need filling in.
- The second half of the waterOnly half the quart is used in the syrup, and the recipe never accounts for the rest. It was most likely meant to go in with the fruit juices once the syrup has cooled; without it the drink is considerably more concentrated than the ingredient list implies.
- Currant juiceRed currants are seasonal and scarce in most markets. Unsweetened bottled currant juice or nectar works; avoid black currant cordial, which is heavily sweetened and will throw the sugar off.
- Raspberry juiceMade at home by crushing ripe berries and straining through a jelly bag or fine sieve, no cooking needed. Expect to need something like 6 to 8 oz of berries for the half cup called for, depending on ripeness.
- Do not boil the fruit juicesThe sugar is boiled with water alone, and the juices go in after cooling. Heating fresh raspberry and currant juice dulls the colour and flattens the fresh taste.
- LemonsThree lemons give roughly 1/3 to 1/2 cup of juice. Taste before chilling and adjust, since lemons vary a good deal in size and acidity.
- YieldAbout 1 1/2 quarts, or six modest glasses. Serve over ice, or with a little sparkling water added at the last moment.