A traditional Anatolian drink made by simmering tart, vibrant red cranberries with sugar and then straining. Served cold, it's both refreshing and a rich source of vitamin C.
Pick the stems and leaves off the cornelian cherries and wash them thoroughly.
Put the cornelian cherries in a pot with water and bring to a boil over medium heat; simmer on low heat until the berries soften and split.
Mash the cooked cornelian cherries with a ladle and strain through cheesecloth or a fine sieve to remove the skin and pit pieces.
Add sugar to the strained liquid and dissolve it well, adjust with optional lemon juice, then chill in the refrigerator before serving.
Important: Since cranberries are quite sour, adjust the amount of sugar to taste. Don't skip the straining step, otherwise hard seed pieces will spoil the drink's texture.
You can keep the syrup refrigerated in a lidded bottle for a few days, and serve it well chilled with ice before serving.
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