Homemade Chokecherry (Aronia) Syrup
This homemade chokecherry syrup is a delightful way to enjoy the tart, sweet flavor of chokecherries. Perfect for pancakes, waffles, or as a topping for ice cream, this syrup is a great addition to your pantry.
Equipment
- 1 Large saucepan
- 1 Strainer or cheesecloth
- 1 Sterilized glass jar
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 4 cups chokecherries - fresh or frozen
- 2 cups water - to extract juice
- 1 and 1/2 cups sugar - adjust according to taste
- 1 tablespoon lemon juice - for preservation
Instructions
- Rinse chokecherries thoroughly and remove any stems and leaves.
- In a large saucepan, combine chokecherries and water. Bring to a boil over medium heat.
- Reduce heat and simmer for 15-20 minutes until the cherries are soft and the juices are released.
- Remove from heat and strain the mixture through a strainer or cheesecloth into a clean bowl to separate the juice from the pulp.
- Return the juice to the saucepan, add sugar and lemon juice, and stir to combine.
- Bring to a boil again and cook for another 10-15 minutes until the syrup thickens to your desired consistency.
- Pour the hot syrup into a sterilized glass jar and allow it to cool before sealing.
Notes
For a thicker syrup, cook it longer.
You can also add a pinch of cinnamon or cherry leaves for extra flavor.
If you prefer, you can strain the syrup to remove the pulp, resulting in a smoother consistency.
Stored in a sterilized jar, the syrup can be kept in the refrigerator for up to a month.
Nutrition
Serving: 100gCalories: 270kcalCarbohydrates: 70gSodium: 5mgFiber: 1gSugar: 65g
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