Currant Water

Pick a pound of red currants, and a punnet of raspberries, into a basin; add half a pint of water, bruise all together with a wooden spoon; put this into a small preserving-pan with half a pound of bruised loaf-sugar; stir this on the fire till it begins to simmer, and then pour it into a hair sieve as in the preceding case; and when filtered, add three gills of syrup and three pints of water; mix; freeze or cool, and decant for service.