House prep · Syrup
Lacto-Fermented Cherry Syrup (1:1)
- Yield
- About 2 cups
- Shelf life
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 2 lb fresh cherries, halved and pitted
- 15 g kosher salt
- 415 g water
- White sugar, equal to the strained juice by weight
Method
- 1Toss the cherries with salt, pack into a fermenting jar with a weight and cover with the water. Seal with an airlock and ferment two days at room temperature, then refrigerate two more days. Strain, weigh the juice and stir in an equal weight of sugar over very low heat until dissolved.
Used in 1
Pouring…