Saft (Fruit Syrup)

Ingredients

• •2 pounds of berries, such as black or red currants, cherries, raspberries, strawberries, or other berries
• •1 to 2 cups of water
• •1 to 2 cups of granulated sugar
• •5 grams of sodium benzoate to preserve the saft

Directions

1. 1Clean the berries. The pit can stay in cherries; black and red currants can remain as racemes.
2. 2Weight the berries and determine the water quantity. Black and red currants require the largest water quantity, strawberries, cherries, and raspberries require less water.
3. 3Boil the berries in the water under cover for 10 minutes. Squeeze them now and then with a wooden spoon in order to make certain they are crushed.
4. 4Now comes the tricky part: You have to strain the saft, using a straining-cloth. Do not apply pressure, but let gravity do the trick. This part of the preparation might take up to an hour. Measure the quantity of saft, bring it to the boil and add the sugar. If required,
5. 5Carefully skim off any scum.
6. 6Add the sodium benzoate if desired (first dissolve it in a small quantity of saft, then add the solution to the rest of the saft).
7. 7Fill the saft into hot, clean bottles and seal the bottles immediately. The Swedes usually do this with cork. Before serving, mix the fruit-syrup with water to desired strength.
8. 8This drink is made in early autumn when the berries are ripe, and served throughout the course of the winter.