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.

Syrup is loaded with sugar, no matter whether it's maple syrup or cherry syrup, so it is definitely not a health food. However, making your own cherry syrup from organic cherry juice and real cherry pieces is a lot healthier than using artificially flavored store-bought syrups that may also contain artificial coloring. Cherry juice has a lot of antioxidants, potassium, and may have anti-inflammatory properties ( Source), while artificially flavored syrup is just sugar, flavor, and color. So while cherry juice is not a health food, it can be part of a balanced diet. 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.CONDITIONS OF USE AND IMPORTANT INFORMATION: This information is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects. This information may not fit your specific health circumstances. Never delay or disregard seeking professional medical advice from your doctor or other qualified health care provider because of something you have read on WebMD. You should always speak with your doctor or health care professional before you start, stop, or change any prescribed part of your health care plan or treatment and to determine what course of therapy is right for you.

Here are a few things we mention in the recipe that we highly recommend you get if you plan to regularly make fermented beverages: 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!);Finish by brushing the top layer with 1/3 cup of the cherry syrup. You will have some syrup leftover. cherries stems and pits removed - bing cherries are used in this recipe but a Royal Ann cherry or another sour cherry can be substituted Honestly, I just eat them out of hand in season, like any other cherry. They’re delicious fresh and spitting the raw seeds out on the landscape helps ensure the next generation of this spectacular wild fruit. This is why the soaking the sponge with cherry syrup is such an important step. It’s not just for flavour, but also to moisten the sponge cake layers! In summary, the gorgeous deep rich red color of this syrup adds a fun pop of color to any breakfast, dessert, or drink.

Brush with cherry syrup:Brush a cake layer with 1/4 cup of the cherry syrup that the cherries are soaking in. Another important consideration is dosage. At low levels, amygdalin is arguably “medicinal” in that it has shown anti-cancer potential. Obviously, high doses are not safe and can be deadly. In your case, there’s likely only trace amounts of amygdalin going into a large water-diluted fermentation. And that amygdalin is likely to be severely degraded by microbes during the fermentation process. Then, once it’s actually time to drink your cherry cordial, you won’t be drinking a gallon of it at a sitting. If you’re like us, you might sip a small shot glass as a digestif or aperitif. Or maybe add a bit as a flavoring to a larger drink. So you’d only be consuming trace amounts of amygdalin, not an amount that would present health concerns. Adding cherries: If you want a syrup with pieces of juicy, sweet cherries in it (personally, I LOVE THAT!), then you can add fresh or frozen cherries. Make sure they are pitted (the pits are removed). If using fresh cherries, you can remove the pits easily with a cherry pitter. Add the fresh cherries in step 1 of making the syrup, so the cherries have time to cook down. If using frozen cherries, they can be stirred in at the end because they are already softer, they just need to thaw in the hot syrup and the syrup will be ready.

We recommend using a glass or ceramic container, not plastic (including so-called “food safe” plastic) or metal. Otherwise, compounds from the container will likely leach into your fermentation. If you LOVE the taste of sweet, juicy cherries, you're going to LOVE this cherry syrup. It is made with cherry juice and fresh or frozen bing cherries, so it can be made any time of the year. Budzinski JW, Foster BC, Vandenhoek S, Arnason JT. An in vitro evaluation of human cytochrome P450 3A4 inhibition by selected commercial herbal extracts and tinctures. Phytomedicine 2000;7:273-82. View abstract. Try combining softened cream cheese, powdered sugar, and our syrup to create a cherry cream cheese frosting! How to make a cherry simple syrup?

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! Pour 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! If your oven is not large enough to fit 3 cake pans on one shelf, do as I do: Put 2 pans in the middle shelf, and one on a lower shelf right underneath. Take the top 2 pans out at 25 min, and leave the bottom cake pan in for an extra 2 minutes; 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. Fold in flour: Gently fold in the flour and cocoa powder until most of it is incorporated (see video for folding technique). A few flour streaks are fine, we will mix them through in the next step. Use a rubber spatula or a large metal spoon to make short work of this. The less you mix, the better your cake will rise!This cherry syrup is made without any artificial flavors, colors, or preservatives, and is a great alternative to store-bought maraschino cherries. Three chocolate cake layers– Tender and moist layers that are still sturdy enough to hold up to the (considerable!) mass of toppings and the all-essential cherry syrup soaking. The sponge is chocolate-y but not overwhelmingly so (save that kind of excess for Chocolate Cake!);