Sour Cherry Syrup
Yield
1 bottlePrep
15 minCook
50 minReady
65 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sugar
|
|
| 2 | cups |
water
|
|
| 1 | pound |
sour cherries
|
|
| ¼ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sugar
|
|
| 473 | ml |
water
|
|
| 453.6 | g |
sour cherries
|
|
| 1.3 | ml |
vanilla extract
|
|
Directions
To serve syrups, add a tablespoon to two to a glass, fill with cold or sparkling water and ice.
Use only a porcelain or enamel pan.
Boil the sugar and water together for 15 to 20 minutes.
Add the sour cherries and boil again gently another 20 to 30 minutes or until the syrup thickens.
Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid.
Add the vanilla extract.
Bottle.
To serve, add water and ice.
Will kept at room temperature as long as the bottle is sealed.
Refrigerate after opening.
Can be used as a topping for ice cream, mousses, bavarians or frozen desserts.
