Oh look, a nice big pitcher of cherry/ginger lemonade. That looks refreshing.
Just because I made it for you, I used one of my Art Deco swizzle sticks. I don't bring out the fancy barware for just anyone.
Here's a picture of the syrup. Can you see my camera reflected in it? Yeah? Too bad-I'm a cook, not a photographer.
This syrup is really versatile, and keeps well in the fridge. I made a lemonade from it by adding water and lemon juice until I reached a level of tartness I liked. You can do so many things with a good syrup-go make some right now.
You Will Need:
2 cups water
2 cups sugar
A handful of pitted cherries
1 tablespoon chopped ginger root
Place water and sugar in a heavy pan and bring to a boil, whisking until it dissolves. Add the cherries and the sugar and reduce heat to medium. Cook until the liquid has reduced by 1/3. Strain out the fruit and return the liquid to the pot to reduce to half. Strain again (to catch any particles) into a measuring cup and skim any foam. Strain one more time into a glass jar and let cool completely before closing.
Keeps a couple weeks.