Water in which currants have been soaked, or in which currant jelly is dissolved. A summer drink, or the basis for various water-ices (Nutt 1789, Walsh 1859, etc)

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Currant Water.
1248. Currant water is made by dissolving a small table-spoonful of currant jelly in a tumbler of water, and adding from ten to fifteen grains of tartaric acid.