Cherry Syrup

Photo by Janelle Shank

Cheryy Limeaid made with Cherry Syrup
Photo by Janelle Shank

Yield: 2 servings

1½ cups water

1 cup sugar

2 cups fresh sweet cherries, pitted and halved

Bring the water and sugar to a boil over high heat in a deep, thick-bottomed pot. Add the cherries. Reduce heat to medium and cook for 20 minutes, stirring frequently.

Pour the mixture into a fine-mesh strainer over a bowl and push down on the cherries to release as much of the juice as possible. Let the mixture cool while the juice continues to drain from the fruit. Store extra syrup in glass jar in refrigerator.

Use in Cherry Limeade or serve over ice cream, pancakes or oatmeal.

—Recipe developed for Edible Omaha by Julie Kolpin

Comments are closed.

Facebook

Twitter