Cherry Syrup
Ingredients
Directions
Prepare the cherry juice
Remove the stems from the cherries and crush them.
Let the crushed cherries sit for 24 hours.
Strain the mixture through a fine sieve, pressing the fruit thoroughly, then filter the liquid.
Make the syrup
In a copper preserving pan, combine the cherry liquid with the sugar.
Bring to a boil, skimming off any scum that forms.
Once cool, pour the syrup into pint-sized bottles.
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
- Cherries
- Provide the flavour and colour base for the syrup.
- Loaf sugar
- Sweetens the liquid and helps preserve the syrup.
The step that matters
Skimming the boiling syrup. Scum rises to the surface as the mixture heats. Removing it keeps the syrup clear and free of off-flavours before it is 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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