Photo by Lisa McLaughlin
Since we are having such a cherry-centric week here at Cooking District, we thought for this Weekend Project, we would revisit a simple but oh so awesome way to improve your cocktails (Or ice cream sundaes) — DIY Maraschino cherries.
Commercially available Maraschino cherries are all too often overly sweet with that ever so attractive day-glo hue. The DIY version harkens back to the original version, with their boozy elegance.
What You Will Need:
1 pound sweet cherries, washed
3/4 cup granulated sugar
1/4 cup water
1 vanilla bean
2 tablespoon lemon juice
1 cup maraschino liqueur
Cherry pitter
Small saucepan
1-quart container with lid
What To Do:
Stem and pit the cherries.
Make a simple syrup by placing the sugar, water, and vanilla bean in the small saucepan over medium heat, stirring occasionally, until the mixture comes to a rolling boil.
Remove from heat and let cool for about 40 minutes. Remove the vanilla bean.
Add the maraschino liqueur to the syrup and stir well to combine.
Place cherries in your 1-quart container and pour the syrup over the cherries. Cover tightly, and refrigerate for at least 5 days before serving.