This is my mother in-laws recipe, she makes it in the fall when Chokecherries are in full swing and "cans" the punch concentrate in quart jars. On special occasions, she will bring out a few bottles and make chokecherry punch. at the last step of the recipe, you can choose either the punch concentrate or syrup. the only difference is how much sugar you add when boiling it. you will need at least a 2 gallons (12 lbs) of ripe choke cherries for the process, You will also need Tartaric acid, you can find it on Amazon or from a brewery supply store.