As long as there are fresh berries, this should be used urgently. Eat tons of them, sculpt with masks on your face, save for later and, of course, invent polysyllabic desserts with them.
Cherries in spicy wine syrup
- 1 bay leaf
- 4 things. carnation
- 4 black peppercorns
- zest of half a lemon
- 1.5 cups dry red wine
- ½ cup kirsch or any cherry-flavored brandy
- ½ glass of water
- ½ cup pitted cherries
- 1 cinnamon stick
- 1 vanilla pod
Pack bay leaves, cloves, peppers and zest in a small gauze bag. Pour wine, kirsch and water into a deep-bottomed saucepan, add sugar, the spice bag you just made and bring the mixture to a boil. Then add the cherry with juice, cinnamon, vanilla and cook over low heat, uncovered, for 3-4 minutes.
Throw the cherries on a sieve, and boil the syrup along with cinnamon, vanilla and spices until it boils down to a volume of 1.25 cups. Cool slightly, remove spices. Transfer the cherries to a jar, pour over the cooled syrup, close and put in the cold for at least 2 hours. Serve with vanilla ice cream or whipped cream and biscuits.
Cherry lemonade
- 900 g fresh sour cherries
- 1 glass of lemon juice
- 1 cup of sugar
- 1.5 glasses of vodka
- 2-3 glasses of sparkling water
- cherries on legs
Grind the cherries in a blender right along with the seeds and strain through a sieve, carefully squeezing out the soiled sour pulp. Add lemon juice and sugar to the cherry juice obtained as a result of this simple operation. Pour the vodka into tall glasses filled with ice, add half a glass of cherry lemonade to each and top up with soda. If that doesn't conflict with your aesthetic tastes, you can garnish the lemonade with cherries.
