- 5 Ounces red currant
- 15 Ounces water
- 3 Ounces sugar (or more, depending on acidity of the berries)
- 1 Tablespoon lemon juice
- 5 Ounces blueberries (or cranberries)
Place the berries and water in a saucepan, bring to a boil, cover and cook for 5 minutes.
Pass the liquid through a chinois and return to the saucepan. Add the sugar and lemon juice, then bring to a simmer, stirring constantly, and remove from the heat.
Pass through a chinois again, let cool and refrigerate.
Serve with ice. Vodka optional.