Sour Cherry Syrup

READY IN: 21mins
YIELD: 3 Quarts




  • 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.