Fresh Cherry Syrup Food

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CHERRY SYRUP



Cherry Syrup image

My mom and grandma have been making this fruity syrup to serve with fluffy waffles and pancakes ever since I was a little girl. Now I make it for my sons, who love it as much as me!-Sandra Harrington, Nipomo, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 cups.

Number Of Ingredients 6

1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 cup water
2-1/2 cups sugar
2 tablespoons butter
1/2 teaspoon almond extract
Dash ground cinnamon

Steps:

  • Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 100 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

SOUR CHERRY SYRUP



Sour Cherry Syrup image

Pour in about a half inch of syrup into a tall glass, and add lots of ice cubes and seltzer or club soda. You might even prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well.

Provided by NcMysteryShopper

Categories     Beverages

Time 21m

Yield 3 Quarts

Number Of Ingredients 4

6 1/2 lbs fresh sour cherries, stemmed and pitted or 4 1/2 lbs pitted unsweetened frozen sour cherries
11 cups sugar
5 1/2 cups water
3/4 cup fresh lime juice (from about 6 limes)

Steps:

  • Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
  • In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
  • Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
  • Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
  • Strain the syrup into jars and let cool completely before storing.

Nutrition Facts : Calories 3345, Fat 3, SaturatedFat 0.7, Sodium 51.1, Carbohydrate 858.1, Fiber 16, Sugar 816.4, Protein 10.1

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