Sour Cherry Syrup

Wash the sour cherries very well, carefully removing the stems to avoid compromising the quality of the fruit. It is essential to rinse them in several waters, ensuring that you remove any impurities or residue. After washing, place them to drain in a sieve or bowl, so that the excess water is eliminated. The next step is to remove the pits. This can be a meticulous task, but it is crucial, as the pits can affect the taste and final texture of the product.

Once the pits are removed, add the sour cherries to a large container, with a capacity of at least 10 liters. It is important to use a sufficiently large container to allow the mixture to homogenize properly. Pour boiled and then cooled water over the sour cherries, also adding lemon salt and salicylic acid, which should be dissolved in a little cold water before being added to the mixture. These ingredients will help preserve the sour cherries and maintain a vibrant taste.

Homogenize the mixture well, gently crushing the fruits with a spatula or wooden spoon to release the natural juice and flavors. Let the mixture sit for 24 hours, allowing the ingredients to combine harmoniously. The next day, add the sugar and mix well, then let it sit again for 24 hours, stirring at regular intervals to ensure the complete dissolution of the sugar. The dissolution process is essential to avoid the formation of sugar crystals in the final syrup.

After 48 hours, it is time to strain the mixture through double cheesecloth. This will separate the fruit from the syrup, allowing you to obtain a clear and aromatic syrup. The obtained syrup should be poured into sterilized bottles, which must be capped and labeled with the preparation date and contents, then stored in a cool, dark place, like a pantry. The sour cherry syrup is natural, retains all the nutrients from the fruit, and will keep in optimal conditions for 2-3 years.

The remaining drained fruits can be used in sterilized jars, completely covered with the obtained syrup, ensuring they are well sealed. These preserved fruits can be used in various delicious preparations, such as cakes, puddings, tarts, jellies, creams, or ice creams, adding a touch of flavor and aroma to any recipe. It is important to use salicylic acid, as chemical preservatives can alter the natural taste of the fruits and syrup, providing an authentic culinary experience full of memories.

 Ingredients: For approximately 7 liters of syrup: - 3 kg sour cherries - 6 kg sugar - 3 liters of water - 1 tablespoon of lemon salt - 3/4 tablespoon of salicylic acid or preservative

 Tags:  sugar fruits lemon sour cherries