Prep 20 mins
Cook 1 min
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.
- 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)
- 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.
We found a sour cherry tree in our hood literally brimming with cherries... and I tried this recipe as a way to use some of them up--doubled the recipe and canned it using a water bath for 10 minutes per load of pint jars. We just popped open a jar and made sour cherry fizzes with some pellegrino. Delicious! And I'm super-glad I canned some for consumption throughout the summer. Thanks for sharing!!
I made 1/2 the recipe. Putting the cherries through my juicer to extract the juice. I made a granita with some and will try the drink soon. Thanks.