Cherry Syrup


  • 2 kg either frozen bottled or fresh cherries
  • Peel of one lemon (all in one piece)
  • juice of one lemon
  • 1/4 - 1/2 cup of sugar
  • 1 tblspn of cornflour


1. Thaw and drain frozen or bottled cherries.
2. Remove cherry pips.
3. Place the cherries, lemon peel, lemon juice and sugar in a saucepan with a little water and bring them slowly to the boil.
4. Cook until colour changes.
5. While cooking adjust the lemon juice or sugar to taste.
6. Remove lemon peel and thicken with corn flour.
7. Serve over icecream or with the Christmas pudding.

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