Sour cherry juice of the Abbot
From Father Evdokimos of the Monastery of Panachrantou in Andros
Ingredients
3.500 gr. ripe cherries
2 kg brown sugar
4 tablespoons lemon juice
How to prepare
Wash the cherries and remove the pit with a special tool.
Place the fruit in a blender to get their juice.
In a saucepan put the sugar, which normally is little because I do not prefer it too sweet and add the juice over low heat to thicken the syrup without becoming too dense.
Remember that the spoon should not stand upright.
The time needed depends on the density of the fruit. However, it is around 30 minutes.
Shortly before lowering the sour cherry juice from the heat, add the lemon juice.
We clean and sanitize our bottles putting them in the oven at 50 oC for 20 minutes.
I fill my bottles and I have sour cherry juice all year long.
Drink the sour cherry juice always in an iced glass where we pour two fingers sour cherry juice and the remaining we pour ice water from our water spring. If we are at home we can also put crushed ice but here in the monastery we have not.
