Sour Cherry Syrup
Submitted by dkhilmoe
Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.
YIELD
1 bottlePREP
15 minCOOK
50 minREADY
65 minSour cherries and sugar get simmered into a thick, ruby-red syrup that belongs in every home bar and dessert pantry.
A splash in sparkling water makes a gorgeous cherry soda. A drizzle over vanilla ice cream or a creamy mousse turns a simple dessert into something special.
The recipe is dead simple: boil sugar and water into a syrup, add the cherries, simmer until thick, then strain through cheesecloth. You squeeze out every last drop of tart cherry goodness before bottling.
Chef Tips
- Always use a porcelain or enamel pan. Reactive metals like aluminum or unlined copper will discolor the syrup and add off flavors.
- Squeeze the cheesecloth firmly to extract all the juice. The pulp left behind has given everything it has.
- Sealed bottles keep at room temperature, but refrigerate once opened. The high sugar content acts as a natural preservative.
- For cocktails, try mixing with bourbon or vodka over ice for a quick sour cherry sipper.
Ingredients
Directions
To serve syrups, add a tablespoon to two to a glass, fill with cold or sparkling water and ice.
Use only a porcelain or enamel pan.
Boil the sugar and water together for 15 to 20 minutes.
Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens.
Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract.
Bottle.
To serve, add water and ice.
Will kept at room temperature as long as the bottle is sealed.
Refrigerate after opening.
Can be used as a topping for ice cream, mousses, bavarians or frozen desserts.
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