FOR THE BLACKCURRANT LEAF SYRUP
- 20g blackcurrant leaves
- 75g sugar
- 75g water
FOR THE SAP
- 1 l sap
- 100 g sugar
1. Boil the water and sugar. Allow to cool, then blend together with the blackcurrant leaves and strain the mixture.
2. Make the sap. Mix the sap and sugar. Pour the mixture into a jar and allow to ferment for 5 days at room temperature.
3. Mix the sap and blackcurrant leaf syrup and serve in glasses.