Currant Liqueur

http://www.hemingwaycookbook.com/recipes.html#currant

Black Currant Liqueur
½ pound raspberries
3 pounds black currants
1 cup black currant leaves
1 quart vodka, or solution up to 90% alcohol
3 pounds sugar
3 cups water
Wash and drain raspberries and black currants. Place the berries in a large ceramic or glass bowl, and mash thoroughly. Cover the bowl with cheesecloth and set aside in a cool place for 24 hours. After this time, add the black currant leaves and alcohol to the bowl. Cover the bowl with a plate and set aside again for 24 hours. After the second day, pour the mash through a fine sieve into another bowl, forcing through all of the liquid with a pestle. In a large saucepan, combine the sugar and water, and bring to a boil over low heat, stirring constantly. Boil for 5 minutes, stirring frequently. Remove syrup from heat and allow to cool completely. Add syrup to the berries, and allow to stand for several hours. Filter the liqueur through cheesecloth into bottles. It may be served immediately.
Makes about 2¾ quarts