Rinse currants, mash in a saucepan and boil with 400 cc of tap water. Pass through a muslin cloth and squeeze properly. Measure out one liter of juice and heat with the rock candy until dissolved. Combine the jelling powder and sugar, add and cook on the stove for three minutes, bubbling. Add citric acid, whisky and lavender and let it bubble again. Pour hot into glasses and seal.
Tip: Always use organic lemons for cooking, if possible!
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