RE'AL Syrups Black Cherry Puree Infused Fruit Syrup, Great for Cocktails, Cooking, Baking and Desserts, 500ml

Product Information

Cherry juice:If you can't find tart cherry juice and only find sweetened cherry juice, you might need to cut down on the sugar added to this syrup. Can’t find canned cherries? Use frozen pitted cherries + cherry juice instead. Thaw completely (reserve liquid). Top up using cherry juice to make up the cherry liquid called for in the recipe; Try a different variation! Try adding a sprig of fresh rosemary or a couple sprigs of fresh thyme to the syrup for a delicious sweet & savory take on cherry syrup. Make sure to wash the herbs first. Or try adding a few slices of peeled ginger if you want a spicy ginger cherry syrup. If you want to use stabilised cream which will hold its form near perfectly for 3 to 4 days, here is the recipe I use (it’s a PDF document, I will publish it properly one day!); Cocoa– Use Dutch process cocoa powder if you can because the colour and flavour is more intense than regular cocoa powder. Regular, unsweetened cocoa powder can however be used here instead – there’s plenty of other flavours going on so it won’t compromise the outcome!

Bake: Divide the batter between 3 x 20cm (8”)cake pans. The batter should be thin enough to be pourable into the cake pans, rather than having to scoop and dollop. You will still need to scrape the bowl out though.

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Now, you might be wondering, what can I do with all these different flavored syrups? Well, I'm glad you asked! How do you use cherry syrup?

cherries stems and pits removed - bing cherries are used in this recipe but a Royal Ann cherry or another sour cherry can be substitutedPour strained liquid into jars and store in your fridge immediately. The cold temps of your fridge drastically slow microbial activity, essentially putting the microbes to sleep and slowing the fermentation process to a crawl. This allows your living cherry cordial to be safely stored in the fridge for months or even years. Drink and enjoy! Top – The top layer is comprised of larger pieces of cherry skins and pulp that float to the surface atop millions of tiny CO2 bubbles created by the respiring microbes. You can tell by the quantity of bubbles that there’s a lot of good microbial activity happening here! We use this syrup instead of maple syrup on pancakes - it's amaaazing over chocolate pancakes! - stir it into our homemade iced tea, pour it over ice cream (it is AMAZING over this vegan cherry chocolate ice cream!), and use it to sweeten lemonade and limeade instead of sugar. It is also fantastic stirring into grown-up drinks, or when used to sweeten and flavor sparkling water. oz jar (this recipe makes about 8-oz of syrup, depending on how much you choose to cook it down, so grab a 12-oz jar just to be safe!). I LOVE saving old pretty fruit preserve jars for storing homemade syrup, but you can use any canning jar for this!