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Sour Cherry Spoon Sweet

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“From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they’ve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.”

Ingredients Nutrition


  1. Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
  2. Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
  3. Place the cherries in a small heavy saucepan.
  4. Sprinkle the sugar over the top to cover the cherries.
  5. Add a pinch of salt along with the reserved soaking liquid.
  6. Place over high heat and bring to a boil.
  7. Lower the heat and simmer, without stirring, for 20 minutes.
  8. Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
  9. Remove from the heat and set aside for at least 2 hours.
  10. Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
  11. Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
  12. Stir in the lemon juice and boil for 1 minute.
  13. Remove the saucepan from the heat.
  14. Stir in the kirshwasser and vanilla and set aside to cool.
  15. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.

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