Sour Cherry Syrup

2 quarts fresh, sour cherries, pitted
2 cups sugar
Juice of 1/2 lemon

In a medium saucepan over medium heat, combine the cherries, sugar and lemon juice; bring to a boil. Simmer for 30 minutes. Strain syrup through a fine-mesh strainer and discard fruit solids. Store syrup in an airtight container in refrigerator for up to 7 days. Pour over ice cream or stir into milk. Makes 2 cups syrup.

VARIATIONS: Cherry Soda — Fill a tall glass with ice. Add 3 tablespoons syrup and add a few dashes citric-acid solution or acid phosphate. Top with seltzer and mix gently. Cherry-Cream Soda — Fill a tall glass with ice. Add 3 tablespoons syrup, pour in seltzer until glass is almost full. Stir. Top with 3 tablespoons milk and serve. Cherry Lassi — Add 3 tablespoons yogurt to a pint glass. Stir until smooth. Add 3 tablespoons cherry syrup and stir until syrup and yogurt are incorporated. Fill three-quarters full with water, stir and top with ice. Bourbon-and-Cherry Chocolate — Add 1 3/4 ounces Maker's Mark bourbon, 1 tablespoon cherry syrup and a dash of chocolate bitters to a cocktail shaker half-filled with ice. Shake and strain over fresh ice cubes or into a rocks glass, or serve neat in a martini glass. Cherry-Ice Cream Soda — Fill a tall glass with ice. Add 3 tablespoons syrup. Add enough seltzer until glass is two-thirds full, stirring briskly. Add 1 scoop vanilla ice cream, then top with more seltzer, taking care it doesn't run over.

— Recipe from "Make Your Own Soda: Syrup Recipes for All-Natural Pops, Floats, Cocktails and More," by Anton Nocito.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK