Stone Fruit Sparkling Drink
ready in 2 h. 25 min.
Place the sugar in a pan with 750 ml water and bring to the boil. Boil for approx. 5 minutes. Remove from the heat and dissolve the lemon juice and citric acid in the mixture.
Add the cherries to the syrup and crush gently with a potato masher. Add the cinnamon stick and let infuse for about 2 hours.
Pass the mixture through a fine sieve. Return to the pan and bring to the boil, then fill immediately into sterilised bottles. Twist the caps on tightly and let the bottles cool.
To serve, pour a little syrup in a glass and top up with mineral water.