Chokecherry Syrup
Capture the vibrant essence of summer with this homemade chokecherry syrup, a sweet-tart delight crafted from juicy, foraged chokecherries. This recipe transforms four cups of freshly simmered chokecherries into a rich, ruby-hued syrup, delicately balanced with tangy lemon juice and just the right amount of sugar. Perfectly versatile, this syrup adds a burst of flavor to pancakes, waffles, or yogurt, and can even double as a unique mixer for cocktails and mocktails. With only 20 minutes of prep and a slow simmer to bring out the berries' natural depth, this easy recipe highlights old-fashioned charm with a modern twist. Store in sterilized jars for up to three weeks to enjoy a taste of nature's bounty whenever you please!
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Ingredients
- 4 cups chokecherries
- 1 cup water
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
Directions
Step 1
Begin by rinsing the chokecherries thoroughly under cold running water to remove any dirt or debris.
Step 2
Place the chokecherries and 1 cup of water into a large saucepan or stockpot. Bring the mixture to a boil over medium-high heat.
Step 3
Once boiling, reduce the heat to medium-low and simmer the chokecherries for about 20 minutes, stirring occasionally. As the fruit softens, use the back of a spoon or a potato masher to gently crush the berries to release their juices.
Step 4
After simmering, remove the pot from the heat and allow the mixture to cool slightly. Then, using a fine-mesh strainer or cheesecloth placed over a large bowl, strain the liquid. Press the pulp firmly to extract as much juice as possible, discarding the solids afterward.
Step 5
Measure the extracted chokecherry juice. You should have about 2 cups of juice. If you have less, add water to reach the desired volume.
Step 6
Return the juice to a clean saucepan. Stir in the granulated sugar and lemon juice until fully dissolved.
Step 7
Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Allow the syrup to simmer for 15–20 minutes, stirring occasionally, until it thickens slightly and reaches a syrupy consistency.
Step 8
Remove the syrup from the heat and let it cool for 10 minutes. Carefully pour the syrup into sterilized glass jars or bottles and seal them tightly.
Step 9
Allow the chokecherry syrup to cool completely before storing it in the refrigerator. It will keep for up to 3 weeks.
Step 10
Serve the syrup over pancakes, waffles, ice cream, or use it to sweeten cocktails and other beverages. Enjoy!
Nutrition Facts
| Serving size | (1722.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3397.1 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36.1mg | 0% |
| Total Carbohydrate 865.9g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 786.5g | |
| Protein 14.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.1mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 2411.9mg | 0% |
Source of Calories