Here's a thing about syrups - you will end up with fruit pulp and want to use it - this time I have turned it around and made something with the fruit first and then extended the syrup and fermented it a bit to infuse more flavour.
Now I have to keep making 'Yeast Tarts' (Galettes) in order to make more syrup. Also - we have a LOT of rhubarb growing most of the year.
I first made this when I was making a Stephanie Alexander Sour Cherry and Rhubarb yeast tart... (pg 172, The Cooks Table - a book of dinner parties which I quite enjoyed for all of this year actually!).
Anyway - there is syrup and I left some for later to add to our Kombucha and Water Kefir. Now that we have started a subscription club I have made some to send out to the Water Works and Love Bug people to add to their 1F water kefir. So FUN.
I don't use sour cherries - just frozen because we have loads of rhubarb in the garden almost all year round, continously impressing me. I adore rhubarb. So it's more rhubarb than cherry - not too much sugar really - and some spices that are different to the syrup you originally get from Stephanie's recipe.
If you don't want to make the tart and just want to get into the syrup - here is the syrup part. But I do recommend you bake the tart using the pulp - so easy, rustic and pretty and then you have the added syrup to use. x
500g frozen cherries (or 700g pitted)
5 rhubarb stalks cut into small 2cm-ish lengths
1/4 cup white sugar
2 tablespoons brown sugar
150mls water
Star anise pod
Cinnamon stick
Zest of 1 lime
2 cloves
(I add about 2 teaspoons of Lapsang Souchong for dark colour and also the tannin and smoky flavour)
Pop the fruit and other ingedients together - cook until just soft and then strain. I usually put the sugar in with just the cinnamon stick and strain that and add the herbs to it - simmer for a few minutes and leave to ....not really ferment but infuse for another 24 hours.
