8/29/2010

Cherry Syrup

Pound a sufficient quantity of ripe cherries (with the pits) in a porcelain or stone
mortar; let it stand for 3 days; inclose them in a bag, press out the juice, add to each pint 1 pound sugar; let it boil up once, skim and put the syrup in bottles; cork and set away for use.

No comments:

Post a Comment