Compote of black currant with raspberries

black currant

1 l water

1 kg sugar

200 g raspberry

2-3 lemon balm lemon - sprigs

1/2 pcs. lemon

Currants sorted, washed. Blanch in boiling water for 5 seconds, put in the prepared three-liter jar, put the top slice of lemon and a sprig of lemon balm. Prepare the syrup: in water, add sugar, put the raspberries. Bring to a boil and pour currant. After holding the syrup is poured, is heated to boiling and again poured berries. Immediately roll the jar.