Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 cups pitted, sweet cherries
- 2 tbsp sugar
- 2 tbsp water
- pinch of salt (⅛ tsp)
- 2 tbsp fresh lemon juice
- ½ tsp freshly grated lemon rind
- 1 tbsp kirsch (or 1 tsp cherry flavoring)
Directions
Place cherries, sugar and water in a medium saucepan.
Simmer for 4 minutes.
Using a slotted spoon, remove the cherries and set aside.
Dissolve the 2 t cornstarch in 2 t cold water.
Bring the syrup to a boil and stir the cornstarch mixture into the boiling juice, stirring as it thickens.
Add salt, lemon juice, lemon rind, and kirsch.
Cook, stirring occasionally for 7 minutes.
Return the cherries to the syrup and cook for 3 minutes more.
Remove from heat and pour into a sterile jar.
Syrup may be stored for up to 2 weeks in the refrigerator.