Sour cherry juice of the Abbot

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Sour cherry juice of the Abbot

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Ingredients

3500 gr. ripe cherries
2 kg. Brown sugar
4 tablespoon Lemon Juice
  • Medium

Ingredients

Directions

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Sour cherry juice of the Abbotvysinada-hgoumenou

From Father Evdokimos of the Monastery of Panachrantou in Andros

Published by Sissy Nika also at Emvolos.gr

 

 

Steps

1
Done

Wash the cherries and remove the pit with a special tool.

2
Done

Place the fruit in a blender to get their juice.

3
Done

In a saucepan put the sugar, which normally is little because I do not prefer it too sweet and add the juice over low heat to thicken the syrup without becoming too dense.

4
Done

Remember that the spoon should not stand upright.

5
Done
30 minutes

The time needed depends on the density of the fruit. However, it is around 30 minutes.

6
Done

Shortly before lowering the sour cherry juice from the heat, add the lemon juice.

7
Done
20 minutes

We clean and sanitize our bottles putting them in the oven at 50 oC for 20 minutes.

8
Done

I fill my bottles and I have sour cherry juice all year long.

9
Done

Drink the sour cherry juice always in an iced glass where we pour two fingers sour cherry juice and the remaining we pour ice water from our water spring. If we are at home we can also put crushed ice but here in the monastery we have not.

TasteDriver

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