Cherry Syrup

Ingredients

• 1.5 kg raw cane sugar
• 200 ml lemon juice (juice from 2 lemons)
• 1.5 kg cherries
• 1 cinnamon stick

Instructions

1. 1.

   Bring 1.5 l water with raw cane sugar to a boil and simmer for about 5 minutes. Meanwhile, squeeze both lemons well; you should get about 200 ml of lemon juice. Remove the sugar mixture from the heat and add the lemon juice.

2. 2.

   Wash, pit, and place cherries in the syrup. Gently mash them with a potato masher. Add the cinnamon stick and let steep for 1–2 hours. Then strain through a fine sieve. Bring the syrup to a quick boil again and immediately pour into sterilized bottles. Seal tightly and allow to cool.