Chokecherry Syrup
Capture the vibrant essence of summer with this homemade chokecherry syrup, a sweet-tart delight crafted from juicy, foraged chokecherries. This recipe transforms four cups of freshly simmered chokecherries into a rich, ruby-hued syrup, delicately balanced with tangy lemon juice and just the right amount of sugar. Perfectly versatile, this syrup adds a burst of flavor to pancakes, waffles, or yogurt, and can even double as a unique mixer for cocktails and mocktails. With only 20 minutes of prep and a slow simmer to bring out the berries' natural depth, this easy recipe highlights old-fashioned charm with a modern twist. Store in sterilized jars for up to three weeks to enjoy a taste of nature's bounty whenever you please!
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Recipe Information
Ingredients
- 4 cups chokecherries
- 1 cup water
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
Begin by rinsing the chokecherries thoroughly under cold running water to remove any dirt or debris.
Place the chokecherries and 1 cup of water into a large saucepan or stockpot. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer the chokecherries for about 20 minutes, stirring occasionally. As the fruit softens, use the back of a spoon or a potato masher to gently crush the berries to release their juices.
After simmering, remove the pot from the heat and allow the mixture to cool slightly. Then, using a fine-mesh strainer or cheesecloth placed over a large bowl, strain the liquid. Press the pulp firmly to extract as much juice as possible, discarding the solids afterward.
Measure the extracted chokecherry juice. You should have about 2 cups of juice. If you have less, add water to reach the desired volume.
Return the juice to a clean saucepan. Stir in the granulated sugar and lemon juice until fully dissolved.
Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Allow the syrup to simmer for 15–20 minutes, stirring occasionally, until it thickens slightly and reaches a syrupy consistency.
Remove the syrup from the heat and let it cool for 10 minutes. Carefully pour the syrup into sterilized glass jars or bottles and seal them tightly.
Allow the chokecherry syrup to cool completely before storing it in the refrigerator. It will keep for up to 3 weeks.
Serve the syrup over pancakes, waffles, ice cream, or use it to sweeten cocktails and other beverages. Enjoy!
Nutrition Facts
Calories |
3397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 865.9 g | 315% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 786.5 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2412 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
