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Currant Water

Take one pound of red currants and one half pound of raspberries, remove the stems and mash the fruit well with a wooden spoon. Then put it into a preserving kettle with one half pint of water and one half pound of sugar. Stir occasionally until it reaches the boiling point, then strain through a fine sieve. Dissolve one half pound of sugar in a little cold water, and boil to a syrup, add to the fruit syrup, and then stir in one quart of water. Allow to stand until quite cold, then serve.