Cherry Syrup
Try this syrup mixed with sparkling water to make fruit sodas, or add to lemonade with a sprig of mint to make cherry lemonade.

Combine in a medium heavy-bottomed saucepan:
- 2 Cups pitted cherries
- 1 Cup water
- 2 Tablespoons sugar

Cook over medium heat, stirring constantly, until the cherries begin to break down and release their juices, about 4 minutes. Add:
- 1 1/2 Cups cold water
- 1/2 Teaspoon fresh lemon juice

Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to the top. Cook for 15 minutes. Strain the mixture through a cheesecloth-lined strainer, pressing on the fruit to squeeze out all the juices. Return the liquid to the pan and add:
- 1 1/2 Cups sugar

Stir until the sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.

You can also use Raspberries with same amounts.