Wild Cherry and Meadowsweet Syrup
This deliciously sweet and versatile syrup can be poured over pancakes, ice-cream or used as a cordial when diluted with fizzy water.
Serves : 8+
Prep : 10 mins
Cook : 1hr
- 500g wild cherries (you can pit the cherries before you cook them, we left them whole)
- 5 meadowsweet flower heads and 5 young stems with leaves (gently debugged, the flowers are very delicate!)
- 200ml water
- 200g unrefined sugar
- Juice of half an orange
- 100ml water with 2tsp of cornflour mixed in
- Muslin cloth and sieve
- Sterilised glass container with an airtight top
- Roll the young meadowsweet stems and leaves in your fingers to release the essence and place into the pan with the blossoms. Add the sugar, water, orange juice and cherries, stir well, cover with a lid and slowly bring to the boil.
- Once boiling, reduce the heat and remove the lid. Allow to simmer for 15-20 minutes, or until the cherries are cooked. Stir often.
- When they’re cooked, remove from the heat and using a potato masher, gently squash the cherries to release their juice.
- Strain your syrup mixture through a fine sieve, squishing the cherries with the back of a spoon to get as much juice out as you can. Then strain again through a muslin cloth, returning the syrup to a clean pan.
- Add the cornflour water to the syrup, mix in well and return it to a gentle simmer for about 5 minutes, or until it thickens slightly.
- Turn off the heat and allow to cool a little before decanting into your sterilised container. This should keep in the fridge for up to one week unopened.