Sour Cherry Syrup

"Pour in about a half inch of syrup into a tall glass, and add lots of ice cubes and seltzer or club soda. You might even prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
21mins
Ingredients:
4
Yields:
3 Quarts
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ingredients

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directions

  • Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
  • In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
  • Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
  • Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
  • Strain the syrup into jars and let cool completely before storing.

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Reviews

  1. We found a sour cherry tree in our hood literally brimming with cherries... and I tried this recipe as a way to use some of them up--doubled the recipe and canned it using a water bath for 10 minutes per load of pint jars. We just popped open a jar and made sour cherry fizzes with some pellegrino. Delicious! And I'm super-glad I canned some for consumption throughout the summer. Thanks for sharing!!
     
  2. I made 1/2 the recipe. Putting the cherries through my juicer to extract the juice. I made a granita with some and will try the drink soon. Thanks.
     
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