Heart cherry syrup à la Bianca

Ingredients for 1 servings:

• 2 kg cherry(s) (heart cherries), dark red, sweet
• 1 kg sugar
• 2 lemons, organic

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

Stem and pit the sweet cherry cherries, then juice them. Pour the cherry juice into a large pot. Thinly slice the lemon zest (there should be no white left) with a knife and add it to the pot. Squeeze the lemons and filter through a fine sieve. Add the lemon juice to the cherry juice. Bring everything to a boil and then let stand overnight. The next day, remove the lemon peels and add the sugar. Bring to a boil and simmer until it thickens slightly. If you like, you can also add a cinnamon stick, a star anise, and a vanilla pod to the lemon peels and let them steep overnight. This makes a syrup for the Christmas season. Pour the syrup into hot, rinsed bottles and seal them. I mix the sweet cherry syrup with mineral water or add a little to a glass of sparkling wine, ideal for summer. You can use the spiced syrup to enhance mulled wine.