April 10, 2013
Photo by Rachael Brugger
Yield: approximately 2 cups syrup
- 1 cup sugar
- 1/2 cup water
- 1 cup fresh or frozen tart cherries, pitted
- 1 cinnamon stick
If using frozen cherries, defrost first. Pour cherry liquid into a measuring cup and add water to equal 1/2 cup liquid.
In medium saucepan, stir together sugar and water and bring to a boil. Reduce heat and stir until sugar is dissolved.
Reduce heat to low, and add cherries and cinnamon. Simmer about 10 minutes until syrup is thick.
Remove from heat and cool completely. Strain liquid, and save fruit for another use. Store syrup in sealed, airtight container in refrigerator for up to 1 week.
Add 3 to 4 tablespoons syrup to 1 cup seltzer, and mix thoroughly. Add ice and garnish with cinnamon stick.