Summery, sweet, and with the faintest touch of spice, this cherry cordial tastes lovely when swirled into sparkling water and served over ice. It’s simple to make, and you can leave the pits in the cherries, too.
Makes about 2 cups (32 servings)
- 1 medium lemon
- 2 pounds whole, unpitted sweet cherries
- 1 tablespoon green cardamom pods
- 1 (1-inch) knob fresh ginger
- 2 cups water
- 2 cups unrefined cane sugar
Finely grate the lemon peel into a small bowl, avoiding any bitter white pith. Then slice the lemon in half crosswise, and squeeze its juice into a separate bowl. Leave both the finely grated lemon peel and the juice on the countertop while you prepare the other ingredients.
Dump the cherries into a large, heavy pot. Next, scoop lemon zest into the pot over the cherries. Drop in the cardamom pods and ginger. Then, pour in the water.
Bring the ingredients to a boil over medium-high heat, and then immediately turn down the heat to medium-low. Continue simmering the cherries and spices together over medium-low heat for 10 minutes.
Arrange a fine-mesh sieve over a bowl or wide-mouthed pitcher, and line it with cheesecloth or butter muslin. Pour the cherries into the lined sieve, allowing the juice to flow into the bowl. Press the cherries with a wooden spoon to extract as much juice as you can, and then discard the spent cherries, preserving the juice.
While the juice is still hot, stir in the sugar until it dissolves completely, and then stir in the lemon juice. Let it cool to room temperature, and pour the finished cordial into a jar. Transfer it to the fridge, where it will keep for about 6 weeks. To serve, spoon about 2 tablespoons into a glass, and then fill with sparkling water.
