Cherry Syrup Recipes

CHERRY SYRUP

Steps:

• Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.

CHERRY SIMPLE SYRUP

Steps:

• Combine the water, sugar, cherries (and herbs if using) in a saucepan over medium heat. Use the back of a spoon or a muddler to smash the cherries as much as possible. Bring the mixture to a boil and then lower the heat. Let simmer until the sugar is dissolved. Remove from the heat and let cool. Once cooled for about an hour, strain through a fine mesh strainer into a glass jar with a lid. Place in the refrigerator. This can be stored for about one week. Enjoy!

SOUR CHERRY SYRUP

Steps:

• Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
• In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
• Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
• Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
• Strain the syrup into jars and let cool completely before storing.

EASY CHERRY SIMPLE SYRUP

Steps:

• Combine all the ingredients in a medium pot over medium-high heat.
• As soon as it starts simmering, reduce the heat to medium-low and let the mixture simmer gently for 20 minutes, breaking up the cherries with the tip of a wooden spoon, a potato masher or even a meat chopper.
• When cooking time is up, remove from the heat and let it rest for 10 minutes.
• Transfer the mixture to a fine sieve sitting over a bowl and with the back of a spoon, press down on the fruit to extract as much juice as possible.
• Store the syrup in an airtight container and transfer to the fridge until ready to use.

CHOKECHERRY SYRUP

Steps:

• Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
• Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
• Pour 3 cups juice into a large kettle; stir in the sugar.
• Cook on high, stirring constantly.
• Boil hard for 1 minute.
• Remove from heat and skim foam.
• Add extract if using (almond extract gives a stronger cherry taste).
• To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

SOUR CHERRY SYRUP

Steps:

• In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
• Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.