My mom and grandma have been making this fruity syrup to serve with fluffy waffles and pancakes ever since I was a little girl. Now I make it for my sons, who love it as much as me!-Sandra Harrington, Nipomo, California
Provided by Taste of Home
Yield 3 cups.
Number Of Ingredients 6
- Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 100 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
SOUR CHERRY SYRUP
Pour in about a half inch of syrup into a tall glass, and add lots of ice cubes and seltzer or club soda. You might even prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well.
Provided by NcMysteryShopper
Yield 3 Quarts
Number Of Ingredients 4
- Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
- In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
- Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
- Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
- Strain the syrup into jars and let cool completely before storing.
Nutrition Facts : Calories 3345, Fat 3, SaturatedFat 0.7, Sodium 51.1, Carbohydrate 858.1, Fiber 16, Sugar 816.4, Protein 10.1
SOUR CHERRY SYRUP
- In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
- 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.
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- Working in batches, puree the cherries in a blender or food processor. Pass the juice through a fine sieve, pressing hard on the solids to extract as much juice as possible.
- In a large saucepan, combine the cherry juice with the sugar, water and lime juice and bring to a boil, stirring constantly, until the sugar is dissolved. Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon. Reduce the heat to moderately low and simmer, stirring and skimming occasionally, until syrupy, about 1 hour. Strain the syrup into jars and let cool completely before storing.
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Top Asked Questions
How do you use sour cherry syrup?One batch of this sour cherry syrup will be enjoyed all month long! I love this syrup. The tartness of the cherries balances the sugar just perfectly. And my favorite way to use this syrup is adding 1-2 tablespoons of the syrup, with a few whole cherries, to a glass of sparkling water.
What are sour cherries and how do you eat them?Sour cherries are rounder, softer, and smaller than sweet cherries. Unlike sweet cherries, which can be eaten out of hand, sour cherries are best when sweetened and cooked. Try them in pies, cakes, cocktails, and more. Sour Cherry Basics. In Season: Sour cherries have an exceptionally short season and are usually only available in June and July.
How do you make sour cherries with frozen cherries?1 L frozen sour cherries 1 ½ cups cherry juice (add water as needed) 1 ¼ cups sugar 2-3 Tbsp modified cornstarch (clear jel or Col Flo 67) Thaw and drain cherries, retaining juice. Whisk cherry juice, sugar and cornstarch together until well mixed. Place mixture in saucepan over medium heat, stirring frequently until mixture comes to a boil.
What can I substitute for sour cherries in a recipe?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.