Cherry & Thyme Syrup
Cocktails
Etc
200 ml water
100 g unrefined demerara, cane or granulated (raw) sugar
handful of ripe, stoned cherries (can also be made with approx 10 oz blackberries)
large thyme sprig
corn syrup or golden syrup (optional)
Boil the water in a non-stick saucepan and gently add the sugar, cherries and thyme.
Turn down the heat and stir constantly for 3-5 minutes until all the sugar has dissolved.
Turn off the heat and leave to cool.
While still runny, pour into a sterilized preserving jar or funnel into a sterilized glass bottle with a stopper.
Adding a spoonful of syrup to the cooled mixture will help keep the syrup smooth.
Store in the fridge for up to six weeks.