Candied

I also candy ground cherries to preserve them, but mostly to use either in cocktails or desserts like the float. To do so, make a heavy syrup (2 cups [400 g] sugar and 1 cup [240 ml] water) and then pour over the ground cherries. Refrigerate for upwards of 6 months. I often add ¼ cup [60 ml] of vinegar to the syrup just before pouring over the ground cherries to give a bit of acidity to the syrup and help cut the sweetness.