Sour Cherry Syrup

Total Time
20 mins
1 min

Pour in about a half inch of syrup into a tall glass, and add lots of ice cubes and seltzer or club soda. You might even prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well.

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  1. Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
  2. In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
  3. Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
  4. Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
  5. Strain the syrup into jars and let cool completely before storing.