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
Print Recipe
Pin Recipe 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!
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