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Cooking
Cherry Syrup – A Quick and Easy Recipe
· 2 servings
Cook the cherries
Simmer the cherries with water until soft. While cooking, keep mashing them lightly with a wooden spoon or a potato masher.
Strain
Once the cherries are soft and fully cooked down, press them through a sieve and strain off the juice. Add the sugar and citric acid and simmer a little longer, until the sugar has fully dissolved.
Fill the jars
Pour into prepared, clean, warmed jars. Brush the lid with plum brandy (or cherry brandy) and seal. You can also process the syrup in a water bath if you like.
Storage
Processed syrup will definitely keep longer. If you skip that step, store it somewhere cool and dark instead – it should still last at least through the summer.