Γλυκό του κουταλιού βύσσινο - βήμα βήμα η συνταγή (FOODURISMO.COM)

Join this channel to get access to perks:    / @foodurismo   I believe sour cherries are the only fruit (perhaps?) meant exclusively for spoon sweets or refreshing sour cherry juice rather than eating them fresh. That thought crossed my mind while browsing the farmers’ market stalls looking for sour cherries. Sour cherries make their appearance in mid-June and remain available throughout July. The only slightly tedious task is pitting them. If you plan on making a large batch, it’s a good idea to get some help—otherwise, think of it as a form of therapy with the bonus of a delicious sweet treat! The old-fashioned bobby pin method helped me pit the cherries easily and quickly with the assistance of my mother, Zacharoula. I let the cherries sit with the sugar for 24 hours, and for the first time, I did not use the water from rinsing the pits in the syrup. A lady at the Marousi farmers’ market strictly advised me against adding water, insisting that the fruit itself releases enough liquid. I followed her advice, and the result was excellent—the syrup thickened faster, and there was no lack of moisture in the final product. I hope you try making this sour cherry spoon sweet and enjoy it with ice cream, yogurt, or even on its own. Wishing you a wonderful summer! Ingredients 1 kg sour cherries (pitted weight) 1 kg sugar Juice of half a lemon Instructions Remove the stems from the sour cherries and rinse them thoroughly. Use a bobby pin or a small metal paperclip to carefully remove the pits without crushing the fruit. In a large pot, add a small layer of sugar to cover the bottom. Add a layer of sour cherries, then another layer of sugar, repeating until all the fruit and sugar are used. Cover the pot with a lid and let it sit for at least 12 hours, ideally 24 hours, to allow the sugar to dissolve with the fruit’s natural juices. After the resting period, place the pot over medium-high heat and bring to a boil. Once it starts boiling and forming foam, lower the heat and skim off the foam with a spoon. Let the mixture simmer uncovered for about 20–30 minutes (this batch took 22 minutes). Cooking time may vary depending on the ripeness and moisture content of the fruit. The syrup is ready when it passes the thickness test: Drop a bit of the hot syrup onto a plate and let it cool for 2 minutes. If it flows quickly, it needs more time; if it drips slowly or stays put, it’s done. Alternatively, place a drop of syrup on your thumbnail—if it stays in place, the sweet is ready. Add the lemon juice, gently shake the pot, or stir carefully with a wooden spoon. Transfer the sweet into sterilized jars and store in a cupboard. Subscribe: https://goo.gl/Ehpyh4 Find us at: www.foodurismo.com : https://goo.gl/JTpLku Facebook: https://goo.gl/xPJF3G Instagram: https://goo.gl/HP6kc3 Twitter: https://goo.gl/NLMnHk This recipe was published on foodurismo.com: https://foodurismo.com/cms/glyko-viss... #foodurismo #youtube #recipe