Sour Cherry Syrup
5.0
(1)
Since the fruit is tart and acidic, the taste for sour cherries right off the tree is an acquired one. When tamed with sweeteners, like sugar or honey, this fruit becomes a natural for liqueurs, preserves, and syrups.
Step It Up
- For a deeper, more lush cherry flavor with more sweetness than bite, substitute sweet dark cherries for the sour cherries, or try a mix of the two to suit your own taste preference.
- Pour this syrup over a scoop of chocolate ice cream to mimic the flavor of chocolate-covered cherry cordials. Or stir it into milk for a Valentine's Day breakfast treat.
Recipe information
Yield
Makes about 2 cups
Ingredients
2 quarts fresh sour cherries, pitted
2 cups sugar
Juice of 1/2 lemon
Preparation
Step 1
In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
Step 2
Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.
Reprinted with permission from Make Your Own Soda: Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More by Anton Nocito with Lynn Marie Hulsman. Copyright © 2013 by Anton Nocito; photographs copyright © 2013 by Alexandra Grablewski. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
Anton Nocito is the founder of P&H Soda Co., an all-natural soda syrup company located in Brooklyn, New York. Nocito is a graduate of the French Culinary Institute and was an executive sous chef within the Union Square Hospitality Group, as well as other restaurants in New York City and Long Island.
