Sour Cherry Syrup
Use this syrup in the Sour Cherry French 75, a seasonal twist on a Shirley Temple, or drizzled into soda water to make an Italian soda. Keeps tightly covered in the fridge for a month.
Servings: 2 cups
Ingredients
- 1 ½ cups (300 grams) sugar
- 1 ½ cups (360 ml) water
- 3 cups 425 grams/15 ounces pitted sour cherries
Instructions
- Place all ingredients into a small pot.
- Set over medium-high heat and bring to a boil.
- Reduce heat to maintain a brisk simmer, stirring occasionally. Cook for 10 minutes, until liquid is bright red.
- Cool completely, then store in an airtight container in the fridge for up to a month.
Notes
- Weigh the cherries after removing pits and stems.
- You can store the cherries right in the syrup and add them to drinks, or strain them out and eat separately. Try them over yogurt with granola, in smoothies, or add to other recipes like muffins or cake.
- Syrup will keep in an airtight container in the fridge for up to a month. Or freeze it for up to a year.
- If you'd like to make this into a thicker syrup that you can use as a sauce for ice cream and baked goods, here's what to do. Stir together one tablespoon of cornstarch and two tablespoons of freshly squeezed lemon juice until perfectly smooth. At the nine minute mark, pour it into the pot, stir well, and continue to simmer for about a minute, until syrup thickens. Transfer to a blender and process until perfectly smooth. Once cool, sauce is ready to use.
Nutrition
Serving: 1tablespoon | Calories: 20kcal | Carbohydrates: 7g | Protein: 0.1g