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Cherry Gastrique (Sweet and Sour Cherry Syrup)

Cherry Gastrique (Sweet and Sour Cherry Syrup) is a traditional French recipe for a classic vinegar and black cherry syrup often used as a flavour base for cake and cocktails. The full recipe is presented here and I hope you enjoy this classic French version of: Sweet and Sour Cherry Syrup (Cherry Gastrique).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Makes:

1l

Rating:

Tags : Sauce RecipesVegetarian RecipesFrench Recipes

This is a classic French recipe to prepare a sweet and sour cherry syrup from black cherrries or wild cherries (for the classic version). However, any tart wild soft fruit or berries such as raspberries, bilberries, grapes, elderberries, cranberries and blackberries will work in this recipe, too. Cherry gastrique is used as a sauce for desserts, for game and can be used as a base for cocktails and mocktails.

Ingredients:

1.225kg (5 cups) black cherries
250ml (1 cup) water (or fruit juice)
100ml balsamic vinegar
400ml red wine vinegar (use white wine vinegar for paler fruit)
up to 600g (3 cups) sugar
pinch of sea salt

Method:

Wash the berries, then add to a pan with the water and vinegars.

Bring to a simmer, cover and cook for 15 minutes over low heat. At this point, the berries should be soft enough to mash (alternatively use a stick blender to break them up). Continue simmering for 3 minutes more then strain the liquid through a fine-meshed sieve.

Measure the volume of liquid and add an equal weight of sugar (ie to 500ml liquid add 500g sugar). Return to the pan, bring to a boil and cook for 5 minutes (or until the liquid is thick enough to cover the back of a spoon).

Transfer the liquid into sterilized and warmed jars, seal with vinegar proof lids, allow to cool then label and store. Once opened, keep in the refrigerator.