Cherry syrup

Name: Cherry syrup
Total time: 1 d
Yield: 15
Ingredients: 500 g Cherry; 600 g Sugar; 700 ml Water

Syrup is always in demand for desserts and soaking cakes. And cherries go great in fillings or in desserts. We are used to making jam from cherries or making compotes, but one does not interfere with the other, especially if we have our own harvest. By boiling the syrup, we get two in one, and this is always profitable and convenient.

71

40898

Emily Gonzalez

Author of the recipe

Calories

180Kcal

Protein

1gram

Fat

0gram

Carbs

61gram

*Nutritional value of 1 serving

Ingredients

Servings: 15

Cherry

500g

Sugar

600g

Water

700ml

Step-by-step preparation

Cooking time: 1 day

STEP 1
Prepare food. Regular tap water. Cherries can be either fresh or frozen, which do not need to be defrosted.
STEP 2
Rinse the cherries under cool water and let the water drain. If necessary, remove the seeds using a convenient device.
STEP 3
Place the cherries in a fairly wide container, sprinkle with sugar and pour in all the water.
STEP 4
Place over medium heat and stir until the sugar dissolves completely. Bring to a boil, reduce heat to low and cook cherries for 3 - 4 minutes, remove from heat.
STEP 5
Push the foam into the center and carefully remove. Let cool completely. Then repeat the boiling process. There is no need to boil for longer than 4 minutes and do not let it boil violently.
STEP 6
Each time the syrup will become thicker, and the berry will remain intact; it can later be used for filling or desserts.
STEP 7
When the syrup with berries has cooled completely after the second boil, remove the cherries and transfer them to a sterile jar. If desired, you can strain the syrup through a sieve, but you don’t have to do this if, like me, all the cherries remain intact.
STEP 8
Bring pure syrup without berries to a steady boil and remove from heat, remove the foam.
STEP 9
Pour hot into prepared sterile jars or bottles. Also fill the jar with cherries to the top with hot syrup. Screw on all containers with sterile lids, turn them over and put them under a “fur coat” until they cool completely. Then immediately put it in a dark, cool place for storage. If preparing a small volume, store in the refrigerator.
STEP 10
From this quantity of products I got about 600 ml of pure syrup and a jar of 0.350 cherries in syrup. The syrup is quite concentrated, sweet, with a rich cherry flavor and aroma.