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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice. | 2. In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves. | 3. Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon. | 4. Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour. | 5. Strain the syrup into jars and let cool completely before storing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry	6 1/2		stemmed pitted pitted unsweetened sour	503.75	122.7135	10.075	3.0225
sugar	11	cups		8865.78	2217.556	0.0	0.0
water	5 1/2	cups		0.0	0.0	0.0	0.0
lime juice	3/4	cup		45.375	15.2823	0.7623	0.1271

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.