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Cherry syrup was a staple at soda fountains, but often it was wild cherry syrup, not black cherry syrup, and there is a difference. Cherry syrup made with fresh fruit was often used in combination with other syrups to make unique soda flavours, or pour over ice cream. Wild Cherry syrup was made from the bark and had a flavour like cherry but a more pronounced almond-like flavour.
This black cherry syrup recipe was used in Italian Lemonades back in the early 1900s .
Cherry Syrup Recipe
750 gram Black Cherries
1 cup (240g) of Sugar
500 ml Hot Water
1100 grams Sugar
10-12 grams (1 Tbls) of Malic Acid
1. Mash the cherries with 1 cup of sugar
2. Add 500 ml of hot water (90°C)
3. Apply heat until it reaches (72°C)
4. Let sit for 1 to 2 minutes and then remove from heat
5. Allow to macerate for 20 minutes
6. Stain and collect 1 litre of liquid
7. If there isn't enough cherry juice, add hot water through cherry mash
8. Add 1100g of sugar to the cherry juice
9. Stir until dissolved
10. Bottle
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