Place the redcurrants in a saucepan with water and bring to the boil.
Leave the water and berries to simmer gently, covered, for about 10–12 minutes. Strain the redcurrant juice through a cotton cloth placed in a sieve over a saucepan or bowl.
Leave the cooked berries to drain in the cloth. Pour the strained redcurrant juice into a clean saucepan and add sugar. Bring to the boil and let the juice boil for approx. 5 minutes, until the sugar has completely dissolved.
If foam forms on the surface, remove it with a spoon.
Pour the juice into sterilised bottles or jars and store in the fridge, where it will keep unopened for up to 3 months. Once opened, it will keep for approx. 10 days in the fridge. Mixing ratio: 1:5. If desired, add a little fresh lemon verbena to the juice when serving.
2 kg redcurrants with stems
2½ l water
500 g light brown sugar
Optional: lemon verbena leaves when serving
