Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds cherries, pitted
- ½ cup ouzo
- 1 cup sugar
- 2 tablespoons freshly squeezed lemon juice
Directions
Combine the ingredients in the pressure cooker and stir to dissolve the sugar a bit.
Lock on the lid and bring to pressure over high heat, about 4 minutes.
Immediately remove from the heat and let sit for 10 minutes to finish cooking.
With the steam vent pointed away from your face, gently release any remaining pressure.
Remove the lid.
If too moist, boil until the liquid is thickened and syrupy but still pourable, 2 to 3 minutes.
Refrigerate overnight, covered, before using.
Will keep in the refrigerator for up to 6 months.
Category:Anisette Recipes
Category:Cherry Recipes
Category:Ouzo Recipes
Category:Pernod Recipes
Category:Pressure Cooker Recipes