This Cherry Ginger Syrup is a wonderful companion to any cocktail, and is featured in one of the Daiquiri’s posted in the ‘Battle of the Fruits’. The Rainier Cherry adds a wonderful tart and refreshing balance to this syrup, and can be easily used in a marinade, dressing or whatever your heart and imagination desires!
Cherry Ginger Syrup
- 150 mL Rainier Cherry Juice see notes for Juice
- 1/4 inch Ginger peeled and grated
- 50 mL White Sugar
Combine all ingredients into a saucer and bring to a boil and have this simmer for 5 minutes
Place into a container and let it cool at room temperature
Once cooled, place into fridge and it can be stored for 1 week
The "Rainier Cherry Juice" was a simple blend of Rainier Cherry and Water. You could technically do everything at once in the saucer if you'd prefer, but you would still need to blend the ingredients and strain. To avoid the inevitable hot mess and burn to myself, I blend it prior. I trust myself, but then I don't trust myself in a kitchen.
A ratio of 2 parts Cherries to 1 part Water is what I used to blend, and for 150 mL of juice, I recommend at least 2½ cups of cherries.