This super easy cherry spiced rum syrup is perfect for adding to cocktails or drizzling over pancakes. This recipe is a keeper for sure.
I was wandering through a popular German supermarket the other day when I saw some Morello Cherries on the shelf. Even though I had no immediate black-forest-plans I felt compelled to buy a jar. Ok, two jars, I bought two. Strange right?
So they sat on the shelf in my cupboard and I looked at them, a lot. I couldn't figure out what it was that made me want to buy them. I was thinking about that Sex in the City episode where Carry's gentleman friend talked about black cherry tea and then it dawned on me. I wanted to make something you could put in a cuppa. Screw that, I wanted something you could put in a cocktail. And then I wanted something that tasted like a cocktail to pour on pancakes… are you enjoying this little insight into how my brain works?
Either way, I needed a syrup. So cherry spiced run syrup was born.
One jar of pitted Morello Cherries, strained.
One cup of boiling water.
One chai tea bag.
Half a cup of raw sugar.
Two shots of rum, I used spice rum.
Boil the kettle then make a cup of tea with the chai bag using one cup of water. Drain the cherries and pop them in a pot over high heat with the sugar sprinkled over the top. When your cuppa is brewed (I made it strong) add it to the pot. Boil for about four minutes stirring sorta continuously. Now turn it down to simmer and add the rum. Simmer it for about 10 minutes, mash it really good with a potato masher and give it a stir. Simmer for another ten and let cool. After it has cooled, use a metal strainer to seperate the lumps from the syrup, I used a wooden spoon to really squash it through.
Now you have lovely spiced cherry and rum syrup to add you cocktails, tea, pour on pancakes or drizzle over baked goods. Also, if you mix it with pouring cream it makes liquid heaven. Enjoy.