Ingredients
Equipment
Method
Washing the Cherries
- If you are using fresh cherries, we need to prepare the cherries. Remove the stems from the cherries.
- In a washing bowl, put the cherries. Sprinkle the baking soda on top of the cherries.
- Add cold water to the bowl until the cherries submerge. Then add vinegar. Mix.
- Lightly rub the cherries in the water. Then take them out and rinse them thoroughly with running water.
- Dab the water out of the cherries. Let them dry completely.
Disinfecting the Glass jar
- In a pot, add water again. Take the glass jar you want to store your cheong in and put it upside down.
- Do not put a glass jar straight into boiling water. It can break the glass. Put the glass in the pot first, then bring it to a boil slowly.
- Slowly bring the water to a boil. Let the glass jar be disinfected with boiling water. Once the water starts to boil, turn down the heat to medium-high. Let it boil for about 5 minutes.
- Take out the glass jar and let it completely dry.
Making Cherry Syrup
- If you use fresh cherries, cut them in half and remove the seeds. If you use frozen cherries, you can just cut them in half.
- Add some cherries to the disinfected glass jar. Sprinkle some sugar. Add more cherries to the glass jar, and sprinkle the brown sugar in between the cherries. Repeat until you use all the cherries and sugar.
- Using a wooden spoon, mix the sugar and cherries well. You can lightly mash the cherries with a wooden spoon.
- Then pour the syrup on top. The syrup will drip down to the bottom naturally. Close the jar.
- Leave the jar in a cool, dark place for several days. Check how it's doing every day. All the sugar will have dissolved. Using a strainer, strain the cherries and syrup.
- Store the syrup in a separate jar or bottle. Store it in the fridge for up to 3 months. It can naturally ferment as time passes.
- Enjoy your cherry syrup to make a cherryade or cherry latte!