← Nouns Cooking · Greek

Ingredients

• 500 g pitted sour cherries (fresh or frozen)
• 500 g Sugar
• 250 ml water, for the syrup
• 1 tbsp lemon juice
• 1.6 l ice-cold water, to serve
• 1 ice cubes

Method

1. Put the cherries, sugar and 250 ml water in a saucepan and bring slowly to the boil, stirring until the sugar dissolves. Skim off the foam.
2. Simmer for 15–20 min until the syrup thickens slightly and a drop on a cold plate wrinkles a little when pushed. Stir in the lemon juice.
3. Strain through a sieve, keeping the cherries (they are a ready-made spoon sweet for yogurt). Pour the syrup into a clean bottle, cool and keep in the fridge.
4. For each glass, stir 3 tbsp of syrup into about 200 ml ice-cold water and add plenty of ice.

Tips

• The syrup keeps for a month in the fridge.
• A spoonful of sour cherry spoon sweet in a glass of cold water makes an instant vissinada.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes My Greek Dish OliveTomato