A refreshing fruit juice with a balanced sweet-tart taste, made by boiling fresh or frozen sour cherries with sugar and straining them. Served with plenty of ice in summer or hot in winter, it can also be enjoyed during cold and flu season.
Place the pitted sour cherries in a pot and add the water over them.
Boil over medium heat until the cherries soften and release their juice, then strain to separate the pulp.
Add the sugar to the strained juice and mix well; keep heating gently until the sugar is completely dissolved.
Let the sour cherry juice come to room temperature, then chill it in the refrigerator; if desired, add a few drops of lemon juice and serve with plenty of ice.
Important: Your hands may get stained while pitting the sour cherries; wearing thin gloves makes it easier. Note: Adjust the sugar amount according to the sourness of the cherries; you may need to increase the sugar slightly for very sour cherries.
If you let the water rest in the fridge for a few hours, the flavor intensifies further; you can freshen it up with a few fresh mint leaves before serving.
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