Sunday, July 8, 2012

Cherry Syrup for Spritzers

2 cups water
2 cups granulated sugar
1 cup fresh sweet cherries, (not sour cherries), unpitted
1/4 cup lime juice (from about 4 limes), more if you prefer a tarter syrup

To make the cherry syrup, combine the water and sugar together in a 4
quart saucepan and bring to a boil over high heat, stirring occasionally.

Place the cherries in a sachet and close the top. If you do not have
these ready made sachets (much like coffee bags), you can use
cheesecloth. Or omit the bundling step and simply strain the cherries later.

When the sugar has dissolved, add the cherries and lime juice, reduce
the heat to medium low, and simmer, uncovered, until you have a pale,
cherry infused syrup, about 20 minutes.

Remove the cherry sachet or strain the mixture, squeezing the juices
from the sachet into the saucepan or pressing on the solids in the
strainer with the back of a spoon. Ladle into prepared jars leaving a
1/4" headspace. Process jars for 10 minutes for half pints and 15
minutes for pints in a boiling water bath. Adjust time according to your
altitude.

Makes: 2 half pints

**I did try this, it is very sweet for my taste.  I may cut back on the sugar if I do it again.

To make a cherry spritzer: Dilute the syrup with water, seltzer, or
sparkling wine, using a rough ratio of 3 parts water or wine to 1 part
syrup. Serve over ice, if desired.

This recipe comes from my Yahoo Canning group, you can join here.

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