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Cherry Juice

4 servings

Ingredients

• sour cherries (for juice) (as needed)
• 500 g sour cherry juice
• 200 g sugar

Instructions

1. Pit sour cherries, crush half of the kernels, and let stand with the cherries until the next day.
2. Then press through a scalded cloth or extract with a fruit press, weigh the juice, and add 200 grams of sugar per 500 grams of juice.
3. Skim, boil for fifteen minutes, and fill into small, completely dry, sulfured bottles, which are well corked and tied, and stored upright in a cool place.

Modernized from a treasured 19th-century German cookbook.