4 1/2 cups blackcurrants 2 1/2 cups boiling waterPut the blackcurrants into a bowl and mash. Pour the boiling water over them, cover and leave in a cool place to ferment. It will take 1 to 3 days; it will be at the correct stage when bubbles of gas begin to form on the surface.
Mash again and strain. Pour into warm sterilized bottles. Seal and sterilise in a hot water bath. The syrup will keep for a few weeks and up to a week in the fridge after opening. Sugar can be added before bottling if required.