While there are fresh berries, it should be used urgently. Eat them in tons, mold masks on the person, reserve for later and, certainly, to invent with them polysyllabic desserts.
Cherry in spicy wine syrup
- 1 bay leaf
- 4 pieces of a carnation
- 4 peas of a black pepper
- dried peel of a half of a lemon
- 5 glasses of red dry wine
- ½ glasses of kirsch or any brandy with aroma of cherry
- ½ glasses of water
- ½ glasses of pitted cherries
- 1 stick of cinnamon
- 1 vanilla bean
Pack bay leaf, a carnation, pepper and a dried peel into a small gauze sack. In a stewpan with a thick bottom splash wine, kirsch and water, put the sugar which is just made by you a sack with spicery and bring mix to the boil. Then add cherry together with juice, and you cook cinnamon, vanilla on small fire, without covering, 3-4 minutes.
Cast away cherry on a sieve, and syrup together with cinnamon, vanilla and spicery you boil while it doesn't uvaritsya up to the capacity of 1.25 glasses. Slightly cool, remove spicery. Shift cherry in bank, fill in with the cooled-down syrup, close and put on cold at least for 2 hours. Give with vanilla ice cream or with whipped cream and cookies.
Cherry lemonade
- 900 g is fresher than some sour cherry
- 1 glass of lemon juice
- 1 glass of sugar
- 5 glasses of vodka
- 2-3 glasses of sparkling water
- cherries on legs
Crush cherries in the blender directly together with stones and filter through a sieve, carefully wringing out easily soiled sour pulp. Add juice of a lemon and sugar to the cherry juice which turned out as a result of this simple operation. Pour vodka on the tall glasses filled with ice add to everyone on a half-glass of cherry lemonade and add up to the top sparkling water. If it doesn't contradict your esthetic tastes, you can decorate lemonade with cherries.