RE'AL Syrups Black Cherry Puree Infused Fruit Syrup, Great for Cocktails, Cooking, Baking and Desserts, 500ml

Product Information

If you LOVE the taste of sweet, juicy cherries, you're going to LOVE this cherry syrup. It is made with cherry juice and fresh or frozen bing cherries, so it can be made any time of the year. Can’t find canned cherries? Use frozen pitted cherries + cherry juice instead. Thaw completely (reserve liquid). Top up using cherry juice to make up the cherry liquid called for in the recipe; Cream– We need a hefty amount of cream for this recipe! It’s only lightly sweetened with icing sugar so isn’t overly heavy or rich. CONDITIONS OF USE AND IMPORTANT INFORMATION: This information is meant to supplement, not replace advice from your doctor or healthcare provider and is not meant to cover all possible uses, precautions, interactions or adverse effects. This information may not fit your specific health circumstances. Never delay or disregard seeking professional medical advice from your doctor or other qualified health care provider because of something you have read on WebMD. You should always speak with your doctor or health care professional before you start, stop, or change any prescribed part of your health care plan or treatment and to determine what course of therapy is right for you. When is your fermented cherry cordial done? That’s somewhat subjective, depending on your taste preferences. Less days = sweeter and less bubbly. More days = less sweet (aka dryer) and more bubbly.

Maple syrup: I know it sounds unusual, but trust us – it's fantastic in this recipe! It adds just the right amount of sweetness, while also contributing an earthy, caramel-y flavor that blends beautifully with bourbon. You can also use simple syrup if preferred. Be sure to use real maple syrup, NOT pancake syrup. Syrup is loaded with sugar, no matter whether it's maple syrup or cherry syrup, so it is definitely not a health food. However, making your own cherry syrup from organic cherry juice and real cherry pieces is a lot healthier than using artificially flavored store-bought syrups that may also contain artificial coloring. Cherry juice has a lot of antioxidants, potassium, and may have anti-inflammatory properties ( Source), while artificially flavored syrup is just sugar, flavor, and color. So while cherry juice is not a health food, it can be part of a balanced diet.

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Cherry juice:If you can't find tart cherry juice and only find sweetened cherry juice, you might need to cut down on the sugar added to this syrup. Top – The top layer is comprised of larger pieces of cherry skins and pulp that float to the surface atop millions of tiny CO2 bubbles created by the respiring microbes. You can tell by the quantity of bubbles that there’s a lot of good microbial activity happening here! Try a different variation! Try adding a sprig of fresh rosemary or a couple sprigs of fresh thyme to the syrup for a delicious sweet & savory take on cherry syrup. Make sure to wash the herbs first. Or try adding a few slices of peeled ginger if you want a spicy ginger cherry syrup. Budzinski JW, Foster BC, Vandenhoek S, Arnason JT. An in vitro evaluation of human cytochrome P450 3A4 inhibition by selected commercial herbal extracts and tinctures. Phytomedicine 2000;7:273-82. View abstract. Sift flour and cocoa: Sift the flour and cocoa into a bowl to remove any pesky lumps. This is important for this cake batter so you can minimise the amount of mixing required when you fold the flour into the aerated eggs. I hate sifting too, so I promise I only do it when essential!!

Or – and the biggest issue for me – the cake is just far too sweet and the nuclear sugar levels obliterate everything. Soak cherries, cool: Now pour the syrup over the drained cherries and allow to cool completely before using. In this step, the cherries get soaked with the extra flavour from the kirsch. Swing-top bottles work best. However, over the years, we’ve also used canning jars and old wine bottles. Regardless, don’t use plastic or metal.

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Here are a few things we mention in the recipe that we highly recommend you get if you plan to regularly make fermented beverages:

Maraschino cherries are typically made with a bleaching solution, red food dye, and all kinds of added flavors and preservatives. They are a popular and convenient cherry to add to drinks and desserts, but I find them to be wayyyy too sweet, and I am not a fan of the fake red color. The Townsends are in the south, so maybe the trees make more fruit or the birds are distracted by other things.)

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Cover with cream:Reserve 1 1/2 cups whipped cream for piping decorations later. Spread the remaining cream over the top and side of the cake; Three chocolate cake layers– Tender and moist layers that are still sturdy enough to hold up to the (considerable!) mass of toppings and the all-essential cherry syrup soaking. The sponge is chocolate-y but not overwhelmingly so (save that kind of excess for Chocolate Cake!); Once the flavor and bubbles are just right for you, strain out all the pits, skin, and pulp so all you're left with is a dark red/purple liquid. You may need to strain a few times and/or do final strainings through a fine-mesh strainer. Cocoa– Use Dutch process cocoa powder if you can because the colour and flavour is more intense than regular cocoa powder. Regular, unsweetened cocoa powder can however be used here instead – there’s plenty of other flavours going on so it won’t compromise the outcome!