See a letter from Ellen about the donation campaign. Your help matters!

Cook Talk

cherry syrup for ice cream

I'm serving vanilla ice cream in plastic champagne glass(1 scoop should do) for the luncheon for 120. You suggest using 4-5 half gallons of ice cream. My? can i make a tasty cherry syrup from the light syrup of Morello cherries mixed with cherry preserves? I would combine the two and simmer or cook down for 10 minutes. I would then strain mixture to pour liquid into squeeze bottles to use for prepping ice cream. I would like to prepare and store syrup for a week in fridge before event. Will it affect the pectin in the syrup? I would use the morello cherries over the dessert and squirt the sauce over the ice cream/ How many jars of preserves? how many 16 oz. bottles of Morello cherries? They are usually found at Trader Joes. Please have a great Thanksgiving. I can wait for an answer after the holiday. My event will be December 3. Thanks, Stracie

I would not mix with anything, but rather drain the light syrup, cook it down to 1/2, add the cherries back (to warm them) and serve over the ice cream. I would expect about 6 servings per pint jar, if I were very careful; 5 is closer to correct for untrained help. And you definitely need 5 gallons of ice cream, not half gallons; the half gallons are only for small ala mode accompaniment for pie or cake. See the sundae page.
By the way, you might consider a drop of almond extract or a sprinkle of toasted almonds to set off these lovely cherries.
Here is an homemade cherry syrup and cherry recipe which will cost you less than store-bought.

E-Mail: (optional)