Cherry Syrup Recipe - WonkyWonderful (2024)

FAQs

Can you add cornstarch to syrup? ›

Depending on how thick you'd like your syrup, you can keep adding the cornstarch mixture 1 US tbsp (15 mL) at a time every 5 minutes or so. Stir it into your syrup until it is thick enough for your liking.

You can store your Cherry Simple Syrup in the refrigerator for up to 4 weeks. Chances are you'll use it all well before then because it's so good, but it will keep for up to that long in the refrigerator.

Sour cherry syrup is often mixed with water for a refreshing drink.

Ingredients to make cherry simple syrup:

All you need is three simple ingredients; fresh cherries, filtered water, and granulated sugar!

One warning when cooking with a cornstarch slurry is to avoid adding too much, particularly when using it with baked goods. Chattman says that overuse of cornstarch can lend a starchy flavor to a dish. It's also important to note that there are some dishes that may not thicken when mixed with cornstarch.

The best way is to boil the sauce down until it's as thick as you want it, but it takes a lot of fruit to do it that way. There are other thickeners: tapioca starch, potato starch, agar, various kinds of grain and bean flour, pectin.

The short answer is technically no, syrup does not expire and you can keep an unopened container of the stuff on your shelf indefinitely. That's due to the high sugar content of pure maple syrup, according to the experts at Ben's Sugar Shack, which produces syrup in New Hampshire.

This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.

Some jars advise right on the label to refrigerate your cherries after opening; other brands, such as Luxardo, claim that it's fine to store the jar at room temperature, even once it's open.

Tart Cherry Juice Warnings

If you have diabetes or another condition that affects blood sugar, you should speak to your doctor before adding tart cherry juice to your diet. Sorbitol, a natural sugar alcohol found in tart cherry juice, can also cause belly pain and diarrhea for some people.

Is tart cherry safe for kidneys? ›

Cherries can be included in the diet for all stages of kidney disease. Cherries contain only trace amounts of sodium and are low in phosphorus. Sweet cherries are high in potassium (>200 mg in 3.5 ounces, which is almost one-half cup), while sour cherries are considered a low potassium food (<200 mg in 3.5 ounces).

One putative sleep-promoting pathway for tart cherries is their relatively high content of melatonin,⁸ a substance with sleep-regulating properties. Another potential pathway is via anti-inflammatory agents in that a number of inflammatory cytokines are intricately related to the modulation of sleep.

It was a few years into my 20s — and many years into working in restaurants) — when I finally learned the truth, that grenadine is in fact made not from cherries but from pomegranates, which give the delicious syrup its red hue and balanced sweet and sour flavor.

Since 1940, "maraschino cherries" have been defined as "cherries which have been dyed red, infused with sugar, and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor."

The beauty of this cherry simple syrup is that you can use it in so many ways. Obviously, it's great with coffee. I'm currently sipping on a little cherry champagne situation. Shake it up with a little tequila and lime, or just mix it with your favorite sparkling water!

Boiling sap reduces the water content and thickens it to syrup. If your result is too thin, you can certainly boil it further. Many recipes that use maple syrup are just doing exactly that.

For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. This is your slurry. Whisk the slurry into the hot, simmering liquid that you want to thicken.

Here's a broad breakdown: Cornstarch is flavorless and odorless, and is used mostly to alter the texture of foods. It's almost pure starch. Corn flour is a fine, ground powder made from dried whole corn kernels.