How to make
About 4.4 lb (2 kg) of morello cherries are pitted and passed through a juicer.
The resulting morello cherry juice is very aromatic and healthy, I prepare it in a cold way, that is, without boiling, so that it preserves its vitamins.
4.4 lb (2 kg) of sugar and 2 teaspoons of citric acid are added to 1 liter of juice.
Stir constantly with a wooden spoon until the sugar melts.
It is then poured into dry 8.5 fl oz (250 ml) bottles.
The syrup bottles are kept in a cool place, but if you are still unsure, you can boil them for 5 minutes to seal the lids.
The resulting no boil morello cherry syrup is diluted to taste with plain or sparkling water, and optional red confectionery paint and ice are added.
