SOUR CHERRY SYRUP
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
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
HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES
Steps:
- Granita:
- Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
- Syrup:
- Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
- Assembly:
- Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.
SOUR CHERRY SYRUP
Steps:
- In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
- Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.
ALMOND PANCAKES WITH SOUR CHERRY SYRUP
Provided by Zoe Singer
Categories Breakfast Brunch Christmas New Year's Day Dried Fruit Almond Healthy Self
Yield Serves 8
Number Of Ingredients 14
Steps:
- In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.
CHERRY SYRUP
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
Time 30m
Yield 3 cups.
Number Of Ingredients 6
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.
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- Working in batches, puree the cherries in a blender or food processor. Pass the juice through a fine sieve, pressing hard on the solids to extract as much juice as possible.
- In a large saucepan, combine the cherry juice with the sugar, water and lime juice and bring to a boil, stirring constantly, until the sugar is dissolved. Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon. Reduce the heat to moderately low and simmer, stirring and skimming occasionally, until syrupy, about 1 hour. Strain the syrup into jars and let cool completely before storing.
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