How to make sour cherry syrup, a step by step recipe that applies suitability practices in the home bar.
The concept for a sour cherry series was borne out of our recent article on sustainability in the home bar. Home bartenders are often faced with leftovers from fresh produce used in cocktails that could have second or third use.
The idea for the sour cherry syrup came from the liquid leftover from soaking sour cherries in water for an Aleppine dish known as Kabab bil Karaz or Cherry Kebab. The recipe calls for dehydrated sour cherries to be soaked in water for 24 hours then using that flavoured water in cooking. The sour cherries are pitted, the flesh is used in the dish and the pits are discarded.
The leftover pits and the excess liquid which has already absorbed the tart flavour became the basis of the sour cherry syrup recipe.
Sour cherries are not easy to find everywhere. Look for them at Turkish and Middle-Eastern grocers and ask for dehydrated and cryovac’ed sour cherries with nothing else added (photo opens in new window), not the ones that come in a jar soaked in a sugary liquid or the dried variety with sugar and oil added.
Sour cherry syrup is a delicious addition to cocktails and can be used to add a tart-sweet and nutty flavour to cocktails including classics such as the Old Fashioned and the Manhattan.
Sour Cherry Syrup
Original recipe created by Cocktails & Bars
Ingredients
For the Sour Cherry Liquid:
- dehydrated/cryovac’ed sour cherries (no sugar or oil added)
- water
For the Sour Cherry Syrup:
- ½ cup sour cherry liquid
- ¼ cup sour cherry pits
- ¼ cup white sugar
Equipment: glass bowl, small pan, fine strainer, cheese cloth, glass bottle with lid
Method
To make the sour cherry liquid, place the dehydrated sour cherries in a glass bowl and add more than enough water to cover. Place in a cool dark place for 24 hours or overnight, preferably in the fridge. The sour cherries will hydrate overnight and increase in size. The next day, remove the sour cherries, separating the flesh from the pits. Strain the remaining liquid and reserve.
To make the sour cherry syrup, in a small pan, bring the sour cherry liquid and the pits to the boil then turn the heat down to a simmer. Add sugar, stir then simmer gently for 1-2 minutes until fully dissolved.
Leave to cool. Fine strain using a fine strainer lined with a cheese cloth. Pour the syrup into a clean glass bottle with a tight fitting lid and store in the fridge. It keeps for 2-3 weeks.
Next in the sour cherries series… Sour Cherry Manhattan
Photo by Cocktails & Bars – © Copyright: All rights reserved.
