Grate the currant, mix with the citric acid and leave in a container for 24 hours.
Only then add the sugar and stir until it has dissolved.
Boil the water and add it to the mixture when it has cooled down. Stir in the boiling aid.
Strain and pass through a sieve. Then fill into dark bottles and seal well.
Preparation Tip:
The sour taste of the currant comes from the high content of fruit acids, especially citric acid.Shelf life: 8 months.
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