Since the fruit is tart and acidic, the taste for sour cherries right off the tree is an acquired one. When tamed with sweeteners, like sugar or honey, this fruit becomes a natural for liqueurs, preserves, and syrups.
Ingredients
2 quarts fresh sour cherries, pitted
2 cups sugar
Juice of 1/2 lemon
Directions
In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.
