To prep fresh berries

Cup of Yum
1. Pick your fruits from the bush and remove all green parts, including leaves. Rinse berries in clear water. We normally add a dash of vinegar (white wine or distilled vinegar) so to get rid of insects.
2. Weigh your berries.
3. Place your berries into a clean food grade bucket.
4. Pour water over the berries and add all the citric acid. Mix it all well.
5. Close your bucket with a lid.

To infuse

1. Leave to infuse for 2 days in total. Stir 1–2 times a day during the infusion period, and always close the bucket with the lid again so that no impurities get in.
2. Two days later, the berries will have lost some of their gorgeous red colors. At this point, add in the sugar and the sorbic acid.
3. Mix the whole content well again so that the sugar is well dissolved.
4. With the sugar and sorbic acid added to the redcurrants, leave to sit 5 hours.

Bottle syrup

1. Prepare and place a sieve over your funnel and put the funnel into your first clean bottle opening.
2. With a ladle, take out the infusion and pour it through the sieve and funnel into the bottle.
3. Repeat the process, empty your bucket and fill up all your clean bottles. Press the berries through the sieve to take out and collect all the infused syrup. Discard the berry mash.
4. Close your bottles with a clean bottle cap. Clean the bottles under running water to get rid of all stickiness. Dry them with a kitchen towel and label with name and date.
5. Store bottles in a cool and dry place on a shelf. I don't recommend keeping them on the floor in your cellar due to temperature differences.