We had our own pie cherry trees at Baba and Dedi's shore house. They were Montmorency cherries
that bloomed in May and set fruit toward the end of June. They always smelled delicious, and had the best fruit.
Even the birds would tell you that! We always had to argue with the birds.
This was one way that Baba used the fruit, but she also put it in rice pudding and made the best cherry pies.
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Ingredients & kitchen tools:
4 large lemons or ½ cup of lemon juice
1 cup sour pie cherries
1/4 cup syrup (Make ahead and keep in fridge. See recipe below.)
ice
water
garnish
orange squeezer, 1/2 gallon pitcher, mixing spoon
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Syrup:
2 cups water
1 cup sugar
Zest of two lemons (the yellow part, scrape off with a grater)
Pot, mixing spoon, strainer, storage box.
Instructions:
- Boil for 5 minutes, stirring constantly.
- Strain, put in storage box and store in fridge.
- If it crystallizes, it can be heated in the microwave on high for one minute and stir well.
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Makes 4 servings, can be doubled
