Cherry syrup: how to make cherry syrup at home - the best selection of recipes

A selection of the most popular recipes

Cherry juice syrup with citric acid

• citric acid – ½ teaspoon;
• cherry juice – 500 milliliters;
• granulated sugar – 600 grams.

The cherries are washed in cool water, lightly dried on a sieve and sorted. The seeds are removed from selected berries. To extract juice, use a manual or electric juicer. As a last resort, a metal sieve will do.

Next, measure out the required amount of juice. It is poured into a bowl with a wide bottom. Place the container on the fire and warm it up. Sugar is added to the hot liquid. Cooking continues until the syrup thickens.It should become viscous.

If the berries were passed through a sieve, then the mass will need to be strained several times. To do this, the finished syrup is left on the table for several hours. During this time, the remaining pulp will precipitate. The top clear syrup, being careful not to stir, is poured into another bowl, heated and allowed to settle again. This procedure is repeated several times. Three or four approaches is enough.

The final step is adding citric acid to the mass. In this case, it is a preservative and flavor enhancer.

Syrup based on a decoction of cherry leaves

• cherry tree leaves - 20 pieces;
• cherry berries – 1 kilogram;
• water – 250 milliliters;
• granulated sugar – 700 grams.

Juice is extracted from selected pure berries. Housewives later use the cake with drupes for culinary purposes, for example, for making jelly and compotes. The juice is mixed with sugar. While the crystals dissolve, prepare a decoction of the leaves. To do this, cherry greens are dipped in water and boiled for 7 minutes. When the decoction is ready, the leaves are removed and the liquid is mixed with cherry juice. The mass is boiled at minimum burner power for half an hour. During this time, the syrup thickens and, with a light hand, it is sent into bottles.

How to make cherry syrup from pitted fruits

• cherry berries – 2 kilograms;
• granulated sugar - 2.5 kilograms;
• water – 1.5 liters.

This method is ideal for those people who do not bother themselves with unnecessary worries about processing berries. Place clean fruits in a saucepan and add the amount of water and granulated sugar specified in the recipe.

The mass is boiled at the lowest heat for about 3 hours. The resulting jam is filtered through a fine plastic sieve or through gauze cloth, which is folded in 2–3 layers.

The resulting syrup is boiled for 2 minutes and distributed into jars, and the boiled berries are consumed in the form of dry jam or used to make homemade drinks.

Cherry syrup with almond flavor

The berries are cleared of drupes. It is very convenient to do this using a special tool.

Without washing, the seeds are immediately crushed using a coffee grinder or hammer. The crushed mixture is added to the cherry pulp and mixed. Cover the bowl with food with a clean, thick towel. In this form, the berry mixture should stand for 24 hours at a temperature of +22...+24C°. During this time, the seeds will give the cherries a delicate almond aroma.

A day later, the berries are passed through a unit that squeezes out the juice. The resulting concentrate is combined with sugar in equal proportions. The syrup is boiled until thick and poured into a sterile container.

Frozen berry syrup

• cherries from the freezer - 2 kilograms;
• water – 250 milliliters;
• granulated sugar - 3 kilograms.

Whole frozen cherries are placed in a metal bowl, covered with white sugar and filled with water.

The mixture is put on gas and brought to a boil. There is no need to completely boil the product. The heat is turned off and the bowl is covered with a lid. The brew in this form should cool completely. The procedure is repeated 4 times. After the syrup has cooled for the last time, it is filtered. The aromatic liquid is put back on the burner and boiled until thick.

The FOOD TV channel presents to your attention an original recipe for making cherry syrup with cinnamon and port wine

Packing syrup into jars for storage

The syrup is poured into clean, sterile containers while hot. The lids are also sterilized by boiling them in boiling water for a couple of minutes.The sealed bottles are placed lying in a horizontal position. The lids in this form will come into contact with the hot contents from the inside, which will provide additional sterility.

The shelf life of homemade cherry syrup ranges from one to several years. Opened jars are stored in the refrigerator with a tightly screwed lid.