Cherry Sirup
Ingredients
Directions
Extract the juice
Crush the cherries in a mortar, breaking the stones.
Squeeze the crushed cherries in a cloth to extract the juice.
Make the syrup
In a pot, mix the cherry juice with the sugar.
Boil the mixture for 10 minutes, removing any scum that rises.
Cool the syrup and bottle it.
Use
Use it to flavor pudding sauces or mix with iced water for a refreshing drink.
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
- Ripe cherries
- Supply the juice and fruit flavor that the whole syrup is built on.
- Sugar
- Sweetens the juice and, as the mixture boils, thickens it into a syrup.
The step that matters
Boil for 10 minutes and skim the scum. Boiling dissolves the sugar fully and concentrates the juice into syrup. The scum that rises is impurities and proteins from the fruit; removing it keeps the syrup clear and stops it tasting cloudy or off once cooled and bottled.
“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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