Cherry syrup recipe. How to cook cherry syrup for the winter a simple recipe? The process of making vanilla syrup at home
Cherries contain a huge variety of substances beneficial to the body. Its fruits are endowed with bactericidal substances in large quantities. Cherry has been given a second name - "heart berry", which is associated with its ability to have a beneficial effect on the human cardiovascular system. It is an excellent remedy for anemia and is also rich in vitamins A and C.
Fresh cherries are very problematic to store for a long time. They quickly lose their appearance and aroma. If the cherries are harvested in the early morning, when they have the highest pulp density, and put in the refrigerator, they may well be preserved for about two weeks.
Cherries are also good in processed products. It can be used to make wonderful sweet treats such as jam, compote or syrup. Let us dwell on the last of them in more detail.
Cherry syrup has a very pleasant taste and aroma. Diluted, it can be used as a refreshing drink. In addition, cherry syrup is a great sweet addition to a variety of desserts, cocktails and fruit salads.
Cherry syrup recipe
Before preparing the syrup, the fruits must be washed, sorted out and pitted. Crushed bones will help to give a specific almond flavor to the syrup. They need to be crushed in a mortar, mixed with a berry and allowed to brew for a day to achieve a slight mild fermentation. Then squeeze the juice from the berries using a juicer. The juice heats up to about 75 degrees. Do not forget to remove the foam. Sugar is poured into the heated juice, the mixture must be constantly stirred until the sugar is completely dissolved. After that, citric acid is added there. The syrup is ready.
Hot cherry syrup is poured into pre-prepared bottles. Bottles are closed with corks, filled with resin and laid horizontally for the purpose of additional heating of the cork.
Cherry syrup in cold and inclement weather is the best reminder of the sunny summer. In addition, it serves as an excellent component for decorating dishes or any pastry delights. Its bright, rich color and indescribable aroma make the syrup one of the favorite delicacies.
If you want to leave a pleasant memory of the summer, which will give not only positive emotions, but also the opportunity to feast on mouth-watering dishes, prepare cherry syrup for the winter, which can then be used in a variety of ways. How to make delicious cherry syrup for the winter? We'll tell you.
In Eastern Georgia, such a preparation as cherry syrup is extremely popular, every housewife makes it there. Its very pleasant aroma and taste is beyond competition! This syrup can be used, making on its basis various drinks and adding, for example, to tea. As a sweet addition to a variety of desserts, cherry syrup is also great, it can be used to decorate cakes and pastries, mousses, soufflés, ice cream, water fruit salads etc. Due to its bright and rich color, indescribable taste and aroma, cherry syrup has remained a very popular preparation for many years.
Cherry is a universal berry, that is, its taste is combined with the tastes of any other berries and fruits.
There are two basic recipes preparation of cherry syrup: at the first, the syrup is cooked on the basis of freshly squeezed cherry juice, and at the second, the berries are boiled down in the sugar syrup and then a thorough filtration is performed. Both methods are simple and very accessible even to inexperienced chefs, however, the methods in which the cherries must first be pitted are more painstaking and time-consuming. We will talk about a very simple version making delicious cherry syrup without the need to pit each berry.
Cherry syrup recipe
Photo: azadqadin.az
You will need: 2 kg of ripe dark cherries, 2.5 kg of sugar, 7 glasses of drinking water.
How to make cherry syrup. Put the washed cherries in a saucepan, add sugar, pour in water, bring everything to a boil, boil over low heat, removing the foam, about 2.5-3 hours, until the foam stops appearing. Strain the resulting syrup through cheesecloth, remove the berries with seeds from it, cover the syrup with gauze or a towel and leave for a day at room temperature... After a day, strain the syrup again, then pour into a saucepan and bring to a boil, turn off the stove and cool the syrup for half an hour, then pour into sterilized jars and seal with sterile lids. Store the syrup in a cool dark place.
Video recipe for making cherry syrup
Cherry berries cannot be kept fresh for a long time, so they are allowed to various blanks... In addition to everyone's favorite jam, a thick and aromatic syrup can be prepared from sweet and sour fruits. It is closed for the winter in small jars to be used later as fillers for drinks, a base for creams, impregnation for cakes and icing on desserts. Modern housewives cook such products the most different ways... Regardless of its characteristics, each approach is simple and affordable. Even a novice cook can handle it if desired.
Composition and useful properties of cherry syrup
A syrup harvested for the winter, with the right approach, will become not only a favorite delicacy for the whole family, but also useful food additive... Like all similar cherry products, the aromatic preservation has an impressive list of therapeutic properties:
- Bactericidal substances help to strengthen the protective functions of the body. In combination with vitamins, they provide a person with reliable prevention of many infections.
- Cherry syrup has a beneficial effect on the condition of the heart and blood vessels. Provided, of course, that there is no abuse of the product.
Tip: If you want to enjoy not just candied juice all winter, but a homogeneous and tasty syrup, it is better to close it not in jars, but in small bottles. Then the containers are closed with corks, which are filled with resin and laid out in a horizontal position until they cool completely.
- The finished product, despite passing through several stages of processing, is rich in vitamins A and C. And these components are actively involved in most biochemical processes.
- Finally, berry syrup successfully fights the manifestations of anemia at any age.
Unfortunately, there are a number of contraindications to the use of cherry delicacies. It can harm people with high stomach acidity, gastritis, peptic ulcer disease.
Simple and unusual recipes for making cherry syrup
Choosing a recipe for boiling the syrup is not so easy. Fortunately, they are all pretty simple, so you can try each approach before you start creating blanks for the winter.
- Option without the need for pitting. For 2 kg of ripe dark cherries, we take 2.5 kg of sugar, 7 glasses of drinking water. Rinse the berries several times and dry them slightly, put them in a saucepan. Sprinkle them with sugar, pour in water, stir and bring the mass to a boil. It is necessary to cook the composition for at least 2.5-3 hours on low heat, constantly removing the foam. As soon as it stops appearing, this is a signal that the product is ready. The resulting liquid must be filtered through cheesecloth, covered with a towel and left to infuse for a day at room temperature. After this time, filter the product again, boil it, leave for 30 minutes, pour it into sterile jars and close it for the winter.
- Cherry composition with almond aroma. In this case, my fruits, sort out, remove seeds from them. The removed elements, without rinsing or drying, are ground with a hammer, then grind in a mortar to a powder state (you can use a coffee grinder). Mix the resulting composition with berries and insist for a day under a towel at room temperature. Then the resulting mass is laid out in a juicer and worked through until the juice is obtained. The liquid can additionally be passed through cheesecloth. Heat the component, mix it with sugar (in a ratio of 1 to 1 or whatever you like), knead it on the stove until the crystals are completely dissolved. At the very end, add half a teaspoon of citric acid and close the product for the winter.
- Express method. For 500 g of berries, we take 600 g of granulated sugar and 600 ml of drinking water. We sort out the cherries, wash them, remove the seeds and grind them through a sieve. The resulting composition is filled with sugar, diluted with water and put on the stove. To make a syrup, the mass must be cooked for only 5 minutes. Cool the finished product, pour it into containers and close.
- Concentrated product. Take 1 liter for 500 ml of cherry juice sugar syrup(we select the concentration ourselves, based on taste preferences). Just mix the two components and cook first over medium, and after boiling over low heat, until the mass thickens. Without insisting, we pour it into containers and roll it up.
- Basic recipe. For 1 kg of berries, we take 1 liter of water and 600 g of sugar. Pour the washed and dried cherries together with the seeds with water and put them on the stove. Cook the mass over low heat for an hour. After that, pour the composition into another container, passing it through a colander lined with gauze. Additionally, the berries can be squeezed out a little. The resulting juice is infused for 2-3 hours to form a precipitate. Gently pour the composition into the cooking container, trying to prevent sediment from entering it. Pour sugar into the liquid and cook it over low heat until it begins to thicken. Then we remove the container from the stove, leave for half an hour, pour it into jars and seal it.
Good day, readers of my recipe. Today I will tell you how I make cherry syrup. I mainly use this syrup to make a fruit drink for my younger son, as an alternative to purchased juices.
You can also use this syrup in confectionery.
My cherries are frozen, just when it was the berry picking season, there was no special time for making cherry syrup, so I froze my berries until better times.
As I already wrote, I have cherries with seeds, I don’t like it at all Cherry jam and pitted syrup, the aroma and main taste disappear.
My berries are washed in advance, and then frozen.
We put our berries in a large saucepan, count so that there is another 1 to 1.5 sugar. This means that one kilogram of berries requires one and a half kilograms of sugar. I have four kilograms of cherries, therefore six kilograms of sugar are needed.
Now fill the berries with sugar and add water.
We put it all on fire and wait until it boils, stirring occasionally.
When the berries boil, they need to be boiled for another 10 minutes and turned off.
Allow to cool slightly and bring to a boil again and boil for 10 minutes, three times in total.
In general, this turns out to be cherry jam, it's just that my family doesn't eat jam at all, but they love syrups. So I just separate the berries from the syrup, filter the syrup through a coarse sieve and pour it into jars. And I give the berries to mom. On the contrary, they are lovers of jam and berries in particular.
In the form of a jam, it looks like this.
Delightful aroma, divine taste, it is all cherry syrup. Cooking recipes are extremely simple, and the field of application is very wide.
Cherry syrup without pitting
Ingredients
Cherries - 2 kg
Sugar - 2.5 kg
Water - 7 glasses
Cooking method
Rinse the berries several times and dry them slightly, put them in a saucepan.
Sprinkle with sugar, pour in water, stir and bring the mass to a boil.
It is necessary to cook the composition for at least 2.5-3 hours on low heat, constantly removing the foam. As soon as it stops appearing, this is a signal that the product is ready.
The resulting liquid must be filtered through cheesecloth, covered with a towel and left to infuse for a day at room temperature.
After a day, filter again, boil, leave for 30 minutes, pour into sterile jars and close.
Cherry juice syrup with citric acid
Ingredients
Cherry juice - 500 ml
Sugar - 600 g
Citric acid - ½ tsp.
Cooking method
The cherries are washed in cool water, lightly dried on a sieve and sorted out. Pits are removed from selected berries. To extract the juice, use a manual or electric juicer. As a last resort, a metal sieve will do.
Pour sugar into the hot liquid. Cooking is continued until the syrup thickens. It should become stringy.
If the berries were passed through a sieve, then the mass will need to be filtered several times. For this, the ready-made syrup is left on the table for several hours. The remnants of the pulp will precipitate during this time. The upper transparent syrup, trying not to stir, is poured into another bowl, heated and again allowed to settle. This procedure is repeated several times. Three or four approaches are enough.
The final step in the mass is added citric acid... In this case, it is a preservative and flavor enhancer.
Cherry leaf decoction syrup
Ingredients
Cherry tree leaves - 20 pcs
Cherries - 1 kg
Water - 250 ml
Sugar - 700 g
Cooking method
Juice is squeezed out of selected pure berries.
Oilcake with drupes is further used for culinary purposes, for example, for the preparation of jelly and compotes.
The juice is mixed with sugar. While the crystals dissolve, prepare a decoction of the leaves. To do this, the cherry greens are dipped in water and boiled for 7 minutes.
When the broth is ready, the leaves are removed, and the liquid is mixed with cherry juice.
The mass is boiled at the minimum power of the burner for half an hour. During this time, the syrup thickens and, with a light hand, is sent to bottles.
Cherry Pitted Syrup Recipe
This method is ideal for those people who do not bother themselves with unnecessary worries about processing berries.
Ingredients
Cherries - 2 kg
Granulated sugar - 2.5 kg
Water - 1.5 l
Cooking method
Pure fruits are placed in a saucepan, water and sugar are added.
The mass is boiled at the lowest heat, about 3 hours.
The resulting mass is filtered through a fine plastic sieve or through a gauze cloth, which is folded into 2 - 3 layers.
The resulting syrup is boiled for 2 minutes and distributed among the jars.
Frozen berry syrup
Ingredients
Freezer cherries - 2 kg
Water - 250 ml
Sugar - 3 kg.
Cooking method
The whole frozen cherries are put in a metal bowl, covered with sugar and poured over with water.
Put the mass on the stove and bring to a boil. You do not need to boil the product completely.
The stove 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 down for the last time, it is filtered.
The fragrant liquid is put back on the burner and boiled until it thickens.
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