Black cherry syrup

Homemade black cherry syrup is truly delicious, perfect for diluting with water or for dipping your desserts.

The first thing that comes to mind when we think of black cherry syrup are the thirst-quenching drinks that our grandmothers prepared for us. A spoonful was enough to dye the water pink and give it one of the flavors most appreciated by children of all ages. This is why today we want to give you the recipe for black cherry syrup, although it is easy to find in all supermarkets: to recall all the flavors and emotions connected with our childhood.

Black cherry syrup is also excellent for soaking filled cakes , preferably diluted with water, or for creating delicious and alternative tiramisu. Given the presence of considerable quantities of sugar, it can be stored for a very long time directly in the refrigerator, always ready to be used as you prefer.

How to prepare homemade black cherry syrup

1. First, wash the cherries thoroughly under running water and then dry them.
2. First remove the stalk and then, with a lot of patience, the stone. You can simply cut the fruit in half or use a pitter: the important thing is that no residue remains. You need to get half a kilo of pitted black cherries, for this reason you will need at least 1 kg/1.2 kg of fresh ones.
3. Transfer the cherries into a pan and add the sugar .
4. Mix, cover and transfer to the refrigerator where you will let them macerate overnight (about 12 hours). You can also omit this part and move on to cooking immediately, just be careful to mix them often so that everything doesn't stick to the bottom of the pan.
5. Then place on the heat and cook over medium heat for about ten minutes.
6. Blend the mixture with an immersion blender and filter it through a fine mesh strainer.
7. Pour the liquid obtained into a glass bottle and, once cold, place it in the refrigerator.

How to prepare sour cherry syrup without cooking

To preserve all the wonderful characteristics of this fruit, which is in season for a few months a year, we also offer you a version of cold sour cherry syrup.

1. After washing the fruit, removing the stem and stone, place it in a bowl with the sugar.
2. Mix well and place everything in the fridge for at least 1-2 days ( we recommend 48 hours ).
3. At this point the fruit will have released all its juices and here you can act in two ways: filter the liquid and crush the cherries with a weight in order to collect all the remaining juice; or blend everything with an immersion blender.
4. Whichever path you decide to take , filter the liquid again and bottle.
5. Then store in the fridge as for the recipe with cooked fruit.

storage

The black cherry syrup will keep in the refrigerator for a couple of months. It is also possible to distribute it into smaller jars when it is still hot, close them with a new cap and proceed with sterilization in water, boiling them for 30 minutes. This way you will extend the storage period by up to 6 months .