We’re big on simple syrups around here. A bit of work, some simmering on the back of the stove, and some straining is all we need to make a full-flavored syrup that lasts in the refrigerator all week.
Drizzling some of this cherry-ginger syrup is a good way to make oatmeal feel summery. However, it’s also great in a glass of fizzy water for a quick homemade soda. (Lucy calls them “fancy drinks.”) This syrup is also great in yogurt and on top of ice cream. But I probably don’t have to make suggestions here. You’ll figure out what to do.
1 cup sugar
1 cup water
1 cup pitted cherries
1/4 cup grated ginger
1 tablespoon finely chopped lemongrass (optional)
- Making the syrup. Pour the sugar and water into a small pot. Bring them to a boil, stirring frequently. When the sugar has dissolved, add the cherries to the pot. Bring the liquids to a simmer. Simmer, stirring occasionally, until the liquids have reduced to a syrup, about 1 hour. Once in a while, use a wet pastry brush to wipe the sugar away from the sides of the pot, to prevent burning. Turn off the heat.
- Add the ginger and lemongrass to the pot. Allow everything to cool. Strain the syrup.