Sour cherry syrup for winter

Name: Sour cherry syrup for winter
Ingredients: 5 kg sour cherries; 5 kg sugar; 1 lemon; 1 sachet food preservative

Syrup - Sour cherry syrup for winter by Floarea O. - Recipia

Sour cherry syrup for winter rests overnight with sugar, then simmers gently with lemon juice until it turns dark in color. The juice released by the fruit forms the base of the syrup, which stays fragrant and tart, with a concentrated consistency for diluting in a glass or pouring over cake layers and cakes. I choose sour cherries that are fully ripe but still firm, so I can pit them without crushing them. Preparation: 75 minutes. Cooking: 47 minutes. Resting: 24 hours. Total time: 26 hours and 2 minutes. Servings: 200. Approximately 100 kcal and 0 g protein per serving.

Ingredients

5 kg sour cherries
5 kg sugar
1 lemon
1 sachet food preservative

Preparation

1. Wash the sour cherries, remove the stems and pit them. Allow about 60 minutes for this quantity. 2. Put the fruit in a bowl with the sugar and mix. Leave it for 12 hours, stirring from time to time. 3. Strain the fruit. Cut the lemon, squeeze out the juice and set it aside. 4. Place the washed bottles on a tray and sterilize them for 15 minutes in an oven preheated to 120°C. 5. Put the strained syrup in a stainless steel pot with a double bottom. Add the lemon juice and simmer over low heat for 30 minutes, skimming from time to time until no more foam forms. Add the preservative and boil for another 2 minutes, until it bubbles a few times. 6. Pour the hot syrup into the sterilized bottles and put the caps on. Place them in a box, cover them with a blanket and leave them for 12 hours, then move them to the pantry.

Notes

With cold mineral water, start with one part syrup to five parts water. Fully ripe sour cherries with no bruised spots have a rounder flavor than those picked too early. Don't rush the straining after macerating: let the juice drain on its own, without crushing the fruit. If the sour cherries are very juicy, simmering may take a few minutes longer, until no more foam appears. After opening, keep the bottle in the fridge and screw the cap back on as soon as you've poured.