Cherry Syrup

Makes about 13 oz (385 ml)

1 cup (250 ml) water
0.5 cup (100 g) granulated sugar
2 cups (300 g) lightly packed pitted Bing cherries

In a food processor, combine water and cherries, processed at a high speed until pureed. Using fine-mesh sieve, strain the mixture, discarding the pulp. Measure 2 cups (500 ml) cherry juice, transfer to a saucepan and add the sugar. Simmer over low heat for 10 minutes, stirring constantly until the sugar is completely dissolved and the syrup has thickened slightly. Set aside until syrup cools to room temperature, then strain using a coffee filter or cheesecloth and transfer into a airtight container. The syrup will last up to 5 days, refrigerated.

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