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Cherry Syrup
Preparation info
- Makes
150 ml
- Difficulty
Easy
Appears in
Published 1998
Ingredients
200 ml 100 ml
Method
- Bring the preserving liquid and sugar syrup to boiling point in a saucepan, then simmer over a medium heat until the liquid has reduced by half to become a syrup. Set aside to cool until ready to use. The syrup keeps for about a month.