The black currant, on account of its rich flavour and acid, astringent
juice, lends itself specially to the making of pleasant beverages.
Black Currant Juice.
The freshly expressed juice of black currants _sparingly taken_,
diluted with distilled water, makes an excellent cooling and tonic
beverage. The juice can be extracted in quantity when the fruit is
in season by means of the Enterprise Press and, after first being
sterilised, can be kept in bottles for use as required. If only small
quantities are needed an ordinary potato masher will do quite well
for extracting the juice. When ordinary wine bottles are used for
sterilising purposes the juice must be bottled into them and then
sterilised. If corks are used instead of stoppers they must be first
boiled in paraffin wax.
Black Currant Drink.
Take one ¼ lb. jar of best black currant jelly, add the contents to 1
pint of hot water, dissolve and serve hot. This should be sipped at
intervals and not taken freely.