Sour cherry syrup (3)

Thoroughly wash and dry the cherries, cherries and pass through a sieve.

Put the mixture to macerate in a container for two days with a pinch of cinnamon, stirring occasionally with wooden spoon.

Now reach into or on a piece of clean cloth and press to make out all the liquid, then strain it.

In this neat pour everything in a saucepan, place over medium flame, add the sugar and stir continuously.

Simmer a few minutes and then turn off, wait for it to cool and then bottled.

Note: use very juicy fruit, steel pans, stir with wooden spoon.