Sour Cherry Syrup Food

SOUR CHERRY SYRUP

Steps:

• Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
• In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
• Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
• Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
• Strain the syrup into jars and let cool completely before storing.

HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES

Steps:

• Granita:
• Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
• Syrup:
• Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
• Assembly:
• Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.

SOUR CHERRY SYRUP

Steps:

• In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
• Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.

ALMOND PANCAKES WITH SOUR CHERRY SYRUP

Steps:

• In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.

CHERRY SYRUP

Steps:

• Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.