Cherry Syrup
Cherry syrup – an easy way of preserving cherries. No pitting required! Great with sparkling water, in cocktails or over desserts.
Servings: 3 cups
Calories: 56kcal
Ingredients
- 1 lb sweet cherries 500 g
- 1 cup granulated sugar 200 g/ 7 oz
- 1 medium lemon
- 2 cups water 500 ml/ 17 fl.oz
- 1 teaspoon vanilla extract optional, Notes
Instructions
- Cook cherries: Place them without pitting them in a large, heavy-bottomed pot. Add the sugar, lemon juice, and water, stir and cook gently on medium heat until the sugar dissolves completely, about 5 to 10 minutes.
- Mash the cherries with a potato masher, and add vanilla if using (or other spices). Continue simmering, stirring from time to time, until they are really soft, about 15 minutes.
- Strain through a fine-mesh sieve and press the cherries with the back of a spoon to help them release all the juices.
- Pour the syrup into sterilized bottles. Keep refrigerated; it will keep for about 4 weeks.
- Can syrup (optional): If you want to keep it for longer, can the syrup in a water bath or a canner for 10 minutes, adjusting for altitude. In this case, fill the syrup into smaller bottles or jars that will fit in the canner or canning pot. Leave to cool on a folded kitchen towel and store in a dark, cool place. The canned syrup will last for about 1 year.
Notes
- Vanilla adds a nice flavor but is optional; the syrup will still be great without it.
- If available, use ½ a small tonka bean instead of vanilla; the flavor is just incredible.
- You could also flavor the syrup with a small stick of cinnamon, star anise, 1-2 cloves or all-spice berries, 1 thick slice of fresh ginger, or 2-3 pods of cardamom.
Nutrition
Serving: 1splash | Calories: 56kcal | Carbohydrates: 14g | Sodium: 1mg | Fiber: 1g | Sugar: 13g