Sour cherry cordial (vyssinada)

If you want to make your own cordial look no further than the humble sour cherry. You'll get the most amazing syrup to make cordial, use as a topping on ice-cream and even cocktails! Angela Nicolettou has the details.

Sour cherry syrup (vyssinada) Source: supplied by Angela Nicolettou

Vyssinada (sour cherry syrup)

Ingredients

1 kg ripe sour cherries, stems removed

1 kg sugar

2 tbs lemon juice

Method

Place the sour cherries in a sieve (might be easier in batches) and using a large spoon squash the fruit so that all the juice runs out. It helps to let it drain for a bit and then press out any more juice. You should have 500 ml of juice - if not add water to make up the volume. 

Source: supplied by Angela Nicolettou

Add the sour cherry juice and sugar to a saucepan and bring to the boil while stirring to dissolve the sugar.

Continue to gently boil for about 15 mins until it just begins to thicken (you don’t want it too thick). Skim off any foam it forms during this time.

Add lemon juice and boil for a couple of minutes.

Add to clean and sterilized bottles or jars.

To serve, add 1cm of syrup to a glass and top with iced water or mineral water.

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