This recipe has been very generously donated to our database by FoodLoversBritain.com as part of their Cherry Aid Campaign.
Championing the best local and regional food businesses, all vetted to FoodLovers Approved quality standards, FoodLoversBritain.com is the site where everyone – from consumers to producers, restaurateurs to retailers – can find where to buy, stay, visit, eat and learn about local and regional quality food & drink. With 4,000+ businesses featured online, each one is FoodLovers Approved to deliver on local sourcing and meet an exacting level of excellence.
CherryAid campaigns to unite all Cherry Lovers – chefs, Cherry growers, producers of Cherry-based food and drink, you, me – to save the British Cherry.
In the last 50 years we’ve lost 90% of our Cherry orchards and now import around 95% of the Cherries we eat. FoodLoversBritain.com has gone to the rescue with CherryAid to help them out of a jam!
Ingredients
250g English cherries, stoned
4 tbsp caster sugar
2 tbsp water
1 vanilla pod, split
1 bottle carbonated water
Method
This recipe was originally provided for FoodLoversBritain.comby John Burton-Race, who made it especially for Henrietta when they appeared on Market Kitchen.
1. Place the cherries, sugar, water and vanilla pod in a stainless steel pan. Cover and bring to the boil. Remove the lid and continue to boil until the cherries are soft.
2. Place the mixture in a liquidiser and puree until smooth. Leave to cool.
3. To make the cherryade, add 2 spoons of puree to a glass of chilled carbonated water.
Time From Cupboard-To-Table
30 minutes
Categories: recipes, seasonal eating, vegetarian
