Cherry Syrup

By rrxing

Here’s a terrifically versatile syrup to make with a bounty of cherries, no pitting required!
Serve it over everything from pancakes to blintzes to yogurt and ice cream, or mix it with seltzer for a refreshing alternative to bottled sodas.

Ingredients

• 1 1/2 pound cherries, stems removed
• 2/3 cup sugar
• 1 tablespoon lemon juice

Details

Servings 2
Adapted from wholefoodsmarket.com

Preparation

Step 1

Combine cherries, sugar and 2 tablespoons water in a large saucepan and place over medium heat. Cover and cook until bubbling, about 4 minutes. Uncover and continue to cook, stirring frequently until cherries are very soft and starting to fall apart, about 30 minutes more. Allow to cool.
Place a strainer over a bowl. Pour in cherry mixture. Press down on cherries with a wooden spoon to extract as much juice and pulp as possible. Discard solids. Stir lemon juice into syrup. Will keep refrigerated a week or more.

Nutritional Info:
Per Serving:Serving size: about 1 tablespoon, 30 calories (0 from fat), 0g total fat, 0g
saturated fat, 0mg cholesterol, 0mg sodium, 8g carbohydrate (0g dietary fiber, 8g sugar), 0g