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Cherries

Cherries

Recipe for cherry syrup to make this delicous cherry cocktail, the perfect drink for  ‘ l’apéro’ this time of the year

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.
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.

Images: John Dummer via Taverne Agency

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