Syrup is great whether it's on pancakes, ice cream, or whatever! You might be a fan of maple, boysenberry, blueberry, etc, but have you ever tried homemade cherry? Check out "Summer Recipe: Sweet Cherry Syrup (No Cherry Pitter Required!)" and let us know what you put it on!
Sweet Cherry Syrup
Makes 1 cup
1 pound stemmed sweet cherries (about 3 cups)
3/4 cup granulated sugar
3/4 cup granulated sugar
Combine cherries and sugar in a medium saucepan and place over medium heat. Stir to coat cherries in sugar, and then use a potato masher to squash the cherries and release their juice (this will be easier to do once they have warmed up a bit).
Bring to a simmer, stirring occasionally, until the sugar has dissolved. Cook at a simmer, adjusting heat as necessary, and cook until cherries are soft and start to break down, about 15 minutes.
Set a strainer over a medium bowl and pour cherry mixture into the strainer. Press down on the solids until all the juice has gone through the strainer. Discard solids and chill the syrup until ready to use. Syrup will keep refrigerated for up to two weeks.
Check back in on Friday, as I'll give you one of my favorite ways to use this cherry syrup!
(Images: Kate Ramos)
Original Article Here: http://www.thekitchn.com/recipe-sweet-cherry-syrup-no-cherry-pitter-required-recipes-from-the-kitchn-193514
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