RECIPE USING RED
CURRANT SYRUP
Depending on how
sweet/tart you like your
drink, the recom-
mended ratio is: 1/3-1/4
cup of syrup to 6 cups
of sparkling or still
water. One generous
sprig of rosemary.
Leave in fridge to chill
for a few hours and
serve cold over ice.
(Note: This is non-
alcoholic but a bit of
vodka or gin can be
added flavor to a glass
or pitcher, depending.)
A S u m m e r
R e f re s h e r
DIVINE
Fresh red and black cur-
rants are not easy to
come by now in the
United States, but we
are lucky because many
local farms in the Hud-
son Valley offer this
amazingly tasty and tart
fruit in July or August. It
is ideal for jams, fruit
tarts, and to make your
own syrup.
If you can't purchase
the berries in season,
you can still create this
wonderful refreshing
drink with readily avail-
able Currant Syrup.
Mixed with sparkling
water and infused with
a fresh sprig of rose-
mary, you will create a
wonderful summer ex-
perience for yourself
and your guests.
56 HOOK
