Muddled Cherry Syrup Food

AMARO SOUR

Steps:

• In a cocktail shaker, add 1 cherry, 1 half-wheel of grapefruit and the sugar. Muddle until the sugar dissolves. Add the gin, amaro, lemon juice and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into an ice-filled lowball glass, and garnish with the remaining cherry and grapefruit half.

SOUR CHERRY SYRUP

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.

MULLING SYRUP

Steps:

• Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.
• Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.
• Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.

BOURBON CHERRY OLD FASHIONED

Steps:

• Using a muddler or the handle of a wooden spoon, smash cherries and orange peel in a cocktail shaker until cherries are well mashed.
• Add bourbon, cherry syrup, and orange bitters. Fill with ice and shake vigorously 10 times. Strain into a Martini glass. Garnish with a cherry from the syrup and an orange twist.

CHERRY SIMPLE SYRUP

Steps:

• Combine the water, sugar, cherries (and herbs if using) in a saucepan over medium heat. Use the back of a spoon or a muddler to smash the cherries as much as possible. Bring the mixture to a boil and then lower the heat. Let simmer until the sugar is dissolved. Remove from the heat and let cool. Once cooled for about an hour, strain through a fine mesh strainer into a glass jar with a lid. Place in the refrigerator. This can be stored for about one week. Enjoy!

MAPLE CHERRY SYRUP

Steps:

• Combine maple syrup, brown sugar, honey, orange juice and zest, lemon juice and zest, butter and cinnamon in a medium saucepan.
• Stir well and bring to a boil over medium heat, stirring occasionally.
• Reduce heat to a simmer and gently cook for 10 minutes.
• Add cherries; cook 1 minute.
• Serve warm syrup over pancakes or waffles.