Tart Cherry Cordial2017-08-25
- 1 lb. (~4 cups) Tart/Sour (pie) Cherries, pitted
- 2 cups Water
- 2½ cups granulated Sugar
- 4” Cinnamon Stick
- 8 Cloves
- 2 Star Anise
- 1 tsp. Citric Acid
- Add the cherries, sugar, and water to a medium sauce pot. Muddle the cherries. Add the spices. Over a medium flame, stir to dissolve the sugar and bring to a simmer. Remove from the heat and let sit on the countertop for 4-6 hours (or overnight). Strain through a fine mesh sieve, discarding the solids. Add the citric acid and stir to dissolve. Place in a clean bottle and store in the refrigerator for up to 3 months. Shake before using. Yields ~4 cups.
Learn how to make this rich Sour/Tart Cherry Syrup for use in many of our Tart Cherry cocktails, such as our Cardinal’s Tears, Tart Cherry Old Fashioned, Ruby in a Poor Man’s Cup, our Tart Cherry Tonic, and the Tart Cherry Champagne Cocktail. Cheers!
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