Plump, fleshy, tangy and sweet, cherry is the delight of summer! From May to August depending on variety, people rush to pick these bright red, juicy and utterly tasty fruits! And if we put aside the clafoutis or other cakes for a moment to make a delicious syrup instead? What could be better than homemade cherry syrup? Easy to prepare and much healthier than industrial versions, it captures the true taste and freshness of cherries at perfect ripeness! Discover our simple recipe for homemade cherry syrup!
When and how to harvest cherries?
If you are lucky enough to have a cherry tree in your garden, cherries are harvested from May to August depending on variety, before the birds get to them! Simply pick them off by detaching their stalk when they are soft to the touch and fleshy, with green stems; never before ripeness because cherries do not continue to ripen once picked.
Which cherry varieties to choose?
For a delicious cherry syrup, it is important to choose the right cherry variety. Sweet cherries such as ‘Burlat’, ‘Napoléon’ or ‘Cœur de Pigeon’ are the juiciest, most flavourful and sweetest. These varieties produce large fruits that turn deep red or even black at ripeness. They will yield a richly coloured juice with a bright red sheen. Morello cherries, such as Griotte de Montmorency, have a flesh with a more acidic flavour. They are better suited for making jams, enhancing dishes or being turned into eau-de-vie. The key is to choose cherries that are fully ripe and fleshy to obtain a cherry juice rich in flavour.
How to make homemade cherry syrup?
Ingredients :
For a small bottle (1/2 litre), you will need:
- 1.2 kg ripe cherries, pitted
- 1 kg white sugar or cane sugar (adjust according to amount of juice obtained)
Equipment needed :
- A blender or potato masher
- A large bowl
- A clean cloth
- A saucepan
- A fine-mesh sieve or a chinois
- A funnel
- Sterilised glass bottles or jam jars
The recipe :
To obtain a beautiful cherry syrup, delicious to taste, you will need… patience first of all as you will have to pit the cherries beforehand. Keep the cherry stalks to prepare a diuretic infusion!
- Scald bottles and their lids in boiling water for 5 minutes to sterilise them
- Wash, remove stems and pit the cherries
- Mash the cherries using a potato masher or a blender to extract the juice
- Place in a large bowl, cover with a cloth and leave the juice at room temperature for 24 hours to ferment
- The next day, strain the cherry juice through a fine-mesh sieve or a chinois to remove pieces of skin or pulp
- Weigh the cherry juice and pour it into a saucepan
- Multiply the weight of the juice by 1.5 to obtain the weight of sugar to add (as a guide, for half a litre of cherry juice you will need about 800 g of sugar)
- Heat the mixture over low heat, stirring regularly, then bring to the boil
- Let it boil for about 10 to 15 minutes without stirring
- Remove white scum that forms on the surface with a skimmer
- To check if the syrup is ready, pour a small amount onto a cold plate. If the syrup sets quickly, it is ready. If not, continue cooking.
- Pour the hot syrup into sterilised bottles using the funnel and seal them tightly
How to store cherry syrup?
Homemade cherry syrup keeps for several months in a cellar, like jams. To ensure good preservation, it is important to sterilise the bottles and seal them tightly. Store the syrup in a cool, dark place to preserve its flavours. Once opened, it keeps for up to 1 month in the fridge.
Uses for cherry syrup
Cherry syrup can be used in many ways to enhance your recipes. Here are some ideas to enjoy your homemade syrup:
-It is very refreshing in summer to liven up drinks! Add cherry syrup to sparkling water, iced tea, cocktails or smoothies for a fruity, sweet touch.
-To elevate your desserts, use cherry syrup to drizzle over crêpes, waffles, yoghurt, panna cotta, or ice cream, and cakes such as the classic Black Forest.
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