Cherry Rose Syrup
A soft cherry syrup with a hint of rose, designed to complement coffee without overpowering it.
Servings: 6 Serving
Equipment
- Small saucepan
- Fine mesh sieve
- Spoon or spatula
- Glass jar for storage
Ingredients
- 1 cup frozen cherries pitted
- ¾ cup granulated sugar
- ½ cup water
- 1 teaspoon lemon juice
- pinch of fine sea salt
- ½ to 1 teaspoon rose water to taste
- ⅛ teaspoon vanilla bean paste optional
Instructions
- Add the cherries, sugar, and water to a saucepan and bring to a gentle simmer over medium heat.
- Let simmer for 10–12 minutes, mashing the cherries as they soften. The color should deepen and the liquid should slightly thicken.
- Strain through a fine mesh sieve, pressing to extract all the liquid. Discard the solids.
- While still warm, stir in the lemon juice and a pinch of salt.
- Add the rose water gradually, starting with ½ teaspoon and adjusting to taste.
- Let cool completely. The syrup will thicken slightly as it sits.
Notes
The syrup should lightly coat the back of a spoon; not thick, not watery.
If it feels too thin, let it simmer a little longer before adding the rose.
Taste it in coffee; not just on its own; to get the balance right.
If it feels too thin, let it simmer a little longer before adding the rose.
Taste it in coffee; not just on its own; to get the balance right.
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