Cherry syrup

1 serving


Cherries are peeled from fruit stalks, thoroughly washed and, without removing the bones, kneaded with your hand. The mashed cherries are maintained for a day, poured with water and strained through several layers of gauze. The resulting juice is set aside for several hours and strained again to remove the precipitate, and sugar is added. The syrup is boiled to the required density, constantly removing the foam with a spoon. 4- 5 minutes before readiness, citric acid is added to the syrup and hot poured into dry bottles