Cherry Syrup

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	1 hr 5 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg cherry (s), washed and weighed pitted
1 ½ liters water
1 ½ kg sugar
1 piece (s) lemon (s), the juice this (approx. 50ml)
50 g citric acid, or vitamin C powder

Instructions

Juice the cherries. Bring the water to a boil and dissolve the sugar in it. Remove the saucepan from the heat, add the remaining ingredients and the cherry juice and stir well.
Let it steep for an hour, put it back on the stove, bring to the boil briefly and fill the still bubbly syrup to the brim in 3 1 liter bottles. Rinse the bottles with hot water beforehand and let them drip off while standing on your head.
To let it cool down.
The syrup tastes best in cold mineral water with a slice of lemon!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.