Sour cherry syrup (2)

Choose whole cherries, break off the picciuolo, wash and dry them well exposing to the Sun.

Cherries with the appropriate tool, taking care to do this over a bowl where you will collect the juice.

Put as the cherries in the Bowl add sugar, stir, cover the bowl with a cloth and let stand for 24 hours.

Drain the drain the fluid that will format and place it on the stove in a pot, then take the boil and just pour it on the cherries begin this, cover the tray that contains with a towel and let it sit for another 24 hours.

The next day, repeat the operation, leaving Morello to macerate for 24 hours.

On the third day, pour the cherries and their juice into the pot, place it on the fire, you take the boil and let boil for about 20 minutes.

Remove the Pan from the heat and, when the mixture is lukewarm, pour in syrup NET bottles or, better, if sterilized and dry, taking care not to fill them.

Tappatele with new caps, and supply a label indicating the quality of the syrup and the date of preparation.

Keep the bottles in fresh long, dry and dark.