Contents
Delightful aroma, divine taste – all this is cherry syrup. The recipes are extremely simple, and the scope is very wide.
Pitted Cherry Syrup
Ingredients
Cherry – 2 kg
Sugar – 2,5 kg
Water – 7 glasses
Method of preparation
We wash the berries several times and dry them slightly, put them in a saucepan.
Sprinkle with sugar, pour in water, stir and bring the mass to a boil.
It is necessary to cook the composition for at least 2,5-3 hours on low heat, constantly removing the foam. As soon as it stops appearing, this is a signal that the product is ready.
The resulting liquid must be filtered through cheesecloth, covered with a towel and left to infuse for a day at room temperature.
A day later, filter again, boil, insist 30 minutes, pour into sterile jars and close.
Cherry juice syrup with citric acid
Ingredients
Cherry juice – 500 ml
Sugar – 600 g
Citric acid – ½ tsp.
Method of preparation
The cherries are washed in cool water, lightly dried on a sieve and sorted out. Bones are removed from selected berries. To extract juice, use a manual or electric juicer. In extreme cases, a metal sieve will do.
Next, measure the required amount of juice. It is poured into a saucepan with a thick bottom. The container is put on fire and heated.
Sugar is poured into the hot liquid. Cooking is continued until the syrup thickens. It must become tenacious.
If the berries were passed through a sieve, then the mass will need to be filtered several times. To do this, the finished syrup is left on the table for several hours. The remains of the pulp during this time will precipitate. The top transparent syrup, trying not to mix, is poured into another bowl, heated and allowed to settle again. This procedure is repeated several times. Three or four sets is enough.
The final step is to add citric acid to the mass. In this case, it is a preservative and flavor enhancer.
Syrup on a decoction of cherry leaves
Ingredients
Cherry tree leaves – 20 pieces
Cherry – 1 kg
Water – 250 ml
Sugars – 700 g
Method of preparation
Juice is squeezed from selected pure berries.
Cake with drupes is further used for culinary purposes, for example, for making jelly and compotes.
Juice is mixed with sugar. While the crystals are dissolving, prepare a decoction of the leaves. To do this, cherry greens are dipped in water and boiled for 7 minutes.
When the decoction is ready, the leaves are removed, and the liquid is mixed with cherry juice.
The mass is boiled at the minimum burner power for half an hour. During this time, the syrup thickens and, with a light hand, is sent to bottles.
Pitted cherry syrup recipe
This method is ideal for those people who do not bother with unnecessary worries about processing berries.
Ingredients
Cherry – 2 kg
Granulated sugar – 2,5 kg
Water – 1,5 L
Method of preparation
Pure fruits are laid in a saucepan, water and sugar are added.
The mass is boiled at the lowest heat, approximately 3 hours.
The resulting mass is filtered through a fine plastic sieve or through gauze, which is folded into 2-3 layers.
The resulting syrup is boiled for 2 minutes and distributed in jars.
frozen berry syrup
Ingredients
Freezer cherries – 2 kg
Water – 250 ml
Sugar – 3 kg.
Method of preparation
Whole frozen cherries are put in a metal bowl, covered with sugar and poured with water.
The mass is put on the stove and brought to a boil. It is not necessary to boil the product completely.
Turn off the stove and cover the bowl with a lid.
The brew in this form should be completely cool.
The procedure is repeated 4 times.
After the syrup has cooled for the last time, it is filtered.
The aromatic liquid is again put on the burner and boiled until thickened.
Relevance: 11.08.2019
Tags: Syrup Recipes