|
4 cups black or red currant juice
2 cups water
1 cup sugar
1 tablespoon lemon juice
|
1 tablespoon vanilla and dash of cinnamon
3/4 cup cornstarch
1/4 cup almonds
1 pint heavy cream
|
Bring juice to boiling point. Add sugar, lemon and cinnamon. Dissolve cornstarch with a little water and stir into boiling juice. Take off and stir in vanilla. Chill in the refrigerator, and decorate with chopped almonds. Serve with heavy cream.
|
