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Black cherry juice - 300 ml
Cherry brandy - 2 tbsp
granulated sugar - 100 gms


  • Pour the cherry juice and the cherry brandy into an enamel saucepan and add the sugar.
  • Heat gently until the sugar has dissolved.
  • Increase the heat and cook rapidly until the smooth stage is reached.
  • Remove any scum which forms during the sugar boiling time.
  • Cool slightly, then strain the syrup into a warm, sterilized bottle.
  • Allow to go cold, then seal. 
  • The syrup will store in a cool place for 2-3 weeks.
  • Serve with Black cherry, vanilla, or apricot and almond Ice cream.
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