CookEat Recipe
Marena Sour Cherry Syrup
A clear sour cherry syrup scented with cinnamon, for mixing with cold water.
Method
Steps
Step 1
Gather the ingredients: About 900 g sound sour cherries, enough to obtain 500 g clear juice; 667 g caster sugar; 4.2 g food-grade citric acid; 1 small cinnamon-stick piece, about 2 cm.
Step 2
Wash and stem sound sour cherries, remove the stones without crushing them, and discard the stones. Crush the fruit in a stainless-steel saucepan, bring to a boil and simmer for 5–10 minutes until soft. Strain through a clean jelly bag, then filter again through a fresh closely woven food-safe cloth. Weigh exactly 500 g clear juice; process a little more fruit if needed. Keep the straining period brief and refrigerate at 4°C or colder if the juice must wait.
Step 3
Put the 500 g clear cherry juice in a saucepan with the cinnamon. When hot, stir in the sugar and citric acid until dissolved. Bring to a boil and boil for 4–5 minutes, stirring to prevent sticking; do not reduce for longer. Remove the cinnamon and skim any foam.
Step 4
Divide into clean shallow heat-safe containers. Refrigerate promptly at 4°C or colder, loosely covered until cold; close the containers once chilled. Use within 3 days of cooking or freeze portions promptly. This is not a pantry preserve.
Step 5
Dilute a small portion with cold drinking water to taste, or use as a sweet cherry syrup.
Cooked it? Rate it.
Cooked 0 times