BLACK CHERRY SYRUP

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

Method:

• 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.