The cherry season is arriving later this year and this is a godsend because it is still the opportunity to enjoy the latest fruits on the stalls of the market ! And then as of late, I’ve had a blow of heart for the book “my jams, compotes, dried fruits, syrup…” of Mary Chioca and Delphine Paslin, I’ve been wanting to make my canned cherries in syrup with less sugar (well, yes this wonderful book I was greatly inspired) and I must say that I am more than conquered. I have also flavored with the lemon verbena that I have discovered in our garden solidarity…a treat !

I like the idea of enjoying fruits even longer, then these cherries in syrup scented with lemon verbena are just perfect, and I can tell you that I enjoy it. I eat it usually with a good yogurt, but why not associate them to an ice cream with this heat ?!!!

On your marks, ready, save !!!

Cherries in syrup of lemon verbena

Ingredients (for 2 jars)

  • 800 g of cherries
  • 500 ml of water
  • 200 g of cane sugar
  • 1 small bunch of lemon verbena


Wash your cherries and then équeutez.

Put them in a saucepan with the sugar, the lemon verbena and the water then heat the whole to a gentle heat.

Allow to cook for 20-30 minutes, stirring from time to time. It takes time that a nice syrup is formed.

Remove the verbena and then put the preparation into jars and srérilisez.

Enjoy with yogurt, ice cream or a chocolate cake !

Written by Doc

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