Recipe for cherry syrup to make this delicous cherry cocktail, the perfect drink for ‘ l’apéro’ this time of the year
Cherries
Recipe
Cherry syrup
Makes approx 1 bottle
300 grams pitted cherries
75 ml lemon juice
350 ml water
200 grams sugar
Extra: bottle with lid
Puree the cherries in a blender. Strain through a sieve, pressing to get as much juice as possible.
Warm the water, lemon juice and sugar in a pan, stirring constantly until the sugar is dissolved.
Bring the syrup to the boil, reduce heat and simmer for 2 minutes.
Remove the pan from the heat and stir the cherry puree through the sugar mixture. Pour into a bottle and store in the fridge.
Cherry cocktail
Cherry syrup (see recipe above)
1 bottle Prosecco or champagne (can also use lemonade or sparkling mineral water)
4 frozen double cherries (freeze for at least 3 hours)
Pour a little of the syrup into 4 attractive glasses then top up with the Prosecco or champagne. Hang the frozen cherries on the glass; these serve as ice blocks. Serve immediately.
Makes approx 1 bottle
300 grams pitted cherries
75 ml lemon juice
350 ml water
200 grams sugar
Extra: bottle with lid
Puree the cherries in a blender. Strain through a sieve, pressing to get as much juice as possible.
Warm the water, lemon juice and sugar in a pan, stirring constantly until the sugar is dissolved.
Bring the syrup to the boil, reduce heat and simmer for 2 minutes.
Remove the pan from the heat and stir the cherry puree through the sugar mixture. Pour into a bottle and store in the fridge.
Cherry cocktail
Cherry syrup (see recipe above)
1 bottle Prosecco or champagne (can also use lemonade or sparkling mineral water)
4 frozen double cherries (freeze for at least 3 hours)
Pour a little of the syrup into 4 attractive glasses then top up with the Prosecco or champagne. Hang the frozen cherries on the glass; these serve as ice blocks. Serve immediately.
Puree the cherries in a blender. Strain through a sieve, pressing to get as much juice as possible.
Warm the water, lemon juice and sugar in a pan, stirring constantly until the sugar is dissolved.
Bring the syrup to the boil, reduce heat and simmer for 2 minutes.
Remove the pan from the heat and stir the cherry puree through the sugar mixture. Pour into a bottle and store in the fridge.
Warm the water, lemon juice and sugar in a pan, stirring constantly until the sugar is dissolved.
Bring the syrup to the boil, reduce heat and simmer for 2 minutes.
Remove the pan from the heat and stir the cherry puree through the sugar mixture. Pour into a bottle and store in the fridge.
Images: John Dummer via Taverne Agency
More Food
