- Preparation time: 45 min.
- quick preparation
Wash the red currants, drain and strip from the panicles with a fork. Bring the red currants with the water to a boil in a large cast-iron pot, boil for about 15 minutes until the berries pop open. Drain the mixture through a fine sieve or cheesecloth, let drip overnight if you want the juice to remain clear.
Bring the juice with the sugar and vanilla powder to boil in a saucepan and let simmer for 2 minutes. Transfer the syrup into sterilized bottles all the way to the top and seal airtight. The syrup can keep for up to 5 month if stored dark and cool.
When opened and refrigerated, the syrup lasts for about 2 to 3 weeks.