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Dessert

Morello- Cherry Syrup

A syrup made by mashing ripe Morello cherries, clarifying sugar, and boiling the mixture until it cools.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Morello- Cherry Syrup

Ingredients

Directions

Prepare the juice

  1. Mash the cherries on a sieve and press the juice through a flannel bag until clear.

Make the syrup

  1. Clarify the sugar and boil it to a crack.

  2. Add the cherry juice to the sugar syrup.

  3. Put the mixture on a gentle fire to melt the sugar, stirring with a skimmer.

  4. Let it boil once, skim it well, and remove from heat.

Bottle

  1. When completely cool, bottle the syrup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Morello cherries
Provide the main juice, colour, and tart cherry flavour of the syrup.
Sugar
Adds sweetness, body, and preservation by binding water in the syrup.

The step that matters

Skim the syrup after its single boil. Foam and impurities rise to the surface as the syrup heats. Skimming them off keeps the syrup clear and stops cloudiness or off flavours from forming as it cools and is stored.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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