RECIPE: Cherry Syrup Ingredients 2 cups fresh pitted sweet cherries, chopped [I couldn't find fresh, so I used frozen.] 1/2 cup water 2 cups granulated sugar Preparation Place the cherries in a saucepan with the water and bring to a boil. [If using frozen cherries, dump in everything from the package - don't throw out the thawed cherry juice.] Simmer for 5 minutes, then strain through very fine cheesecloth or linen into a bowl. Push the cherries to extract their juices, but for the clearest juice, do not push the fruit mush too hard. Transfer the juice to a saucepan and add the sugar. Bring to a boil and boil for 5 minutes, or until mixture is syrupy. Store in an airtight container for later use. Makes about 2 cups. [The Joy of Ice Cream, by Matthew Klein; 1985, Barron's, Woodbury NY; pg 204.] November 1996 *hazel@ddb.com* - http://ddb.com/hazel/ * Chaz Boston Baden * Science Fiction Resource Guide Maintainer * *sfrg@sflovers.rutgers.edu* http://sflovers.rutgers.edu/Web/SFRG/