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Easy
Remove the stems and crush the cherries by hand, adding just a few ground cherrystones. Let them rest for a few hours and then strain the juice through a cheesecloth, squeezing well. Allow the juice to rest yet again and then strain it more than once through either paper or cotton, so that it becomes clear. Boil the sugar for ten minutes in 2 deciliters (about ⅘ of a cup) of the water with the