Red raspberries, 1 pint, Ripe currants, 1 quart, Granulated sugar, 2 cups, Cold water, 2 quarts.

Bruise the fruit in a preserving kettle, with a potato-masher, add to it the water and sugar, and let it cook until the sugar is dissolved. Let it heat gradually, and after it begins to boil remove it from the fire, drain in a jelly-bag, into a large bowl.

When it is clear and cool ice it, and sweeten it more, if it requires, and serve in small glasses.