Description
Delicious spicy harvesting of cherries. The berries retain their color, flavor and taste fresh. The syrup can be used for making beverages, lemonade, jelly. You can add a couple of tablespoons of cognac, and will make a wonderful spray for cakes.
Ingredients
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Cherry
1200 g
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Star anise
4 piece
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Basil
4 piece
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Cinnamon
1 tsp
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Citric acid
1 tsp
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Brown sugar
400 g
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Water
800 ml
Cooking
Cherry rinse well and let them drain well on a paper towel.
Sort them into jars. The number of cherries and syrup in the recipe makes 4 jars with a volume of 0.5 liters. Pour boiling water, cover and leave for 5 minutes.
For the syrup: In a saucepan mix the unrefined brown sugar from the Mistral, cinnamon, citric acid, add water and stir well. Boil since simmer 1 minute.
Jars of cherries to drain the water. To each add 1 star anise and 1 leaf of the clove Basil. Pour the boiling syrup and roll up. Wrap to cool.
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