cherry syrup.

29 June 2012
Cherry season is just coming to a close here in Tbilisi which, if it weren't for overflowing produce stands, is a huge loss. I love the variety of cherries that are grown here-- giant yellow ones, the sweet deep red cherries I remember from my childhood, a new-to-me variety of pinkish sour cherries and an unusual white cherry that seems to have a really short season. We stripped our two cherry trees fairly successfully, made a couple of pies and just generally basked in the glory of one of the first available fruits after a very long winter. I've also made a couple batches of cherry syrup-- perfect as an addition to the region's mineral waters.

The recipe is really very easy. Simply, fill a pot with the best quality cherries you can pick or purchase. Fill with water about 1/3 of the way up the cherries (in other words, the proportion of cherries will out number the level of water). Boil, uncovered, and bring to a gently simmer, stirring occassionally for about an hour. Allow to cool. Press the cherries through a strainer, collecting the juice and discarding the fibers and pits. Taste and add a bit of sugar if needed. Store in a capped glass bottle in the refridgerator.

*That o-shaped deliciousness in the picture above is one of the many traditionally shaped Georgian loaves of bread. It's a wonderful savory bread-- slightly crisp on the outside and pillowy soft on the inside.

2 comments:

Barbara said...

That bread is cool! I'd love to know more about the bread there!

Tiffany said...

Yum! I love your blog, Shelby!!!

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