HOMEMADE CHERRY COLA

SERVES 4–6 PREPARATION TIME: 30 MINUTES, PLUS OVERNIGHT MARINATING COOKING TIME: 15 MINUTES

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Step 1

Remove the stones from the cherries and ?lace the flesh in a large sauce?an. Crack the cherry stones with a ?air of ?liers and ?lace them in the ?an. S?lit the vanilla ?ods lengthways with the ti? of a shar? knife and remove the seeds by scra?ing the knife down the insides of the ?ods. Place the seeds and ?ods in the ?an with the cherries.

Step 2

Add all the remaining ingredients and ?lace over a medium heat, stirring until the sugar has dissolved. Bring to a simmer and cook gently for about 5 minutes until the cherries are tender. Remove from the heat, cover and leave overnight.

Step 3

When ready to use, ti? the cherry mixture into a sieve set over a bowl and ?ress the fruit with the back of a s?oon to extract all the juice.

Step 4

To serve, half-fill a glass with ice and dri??le over 4 tables?oons of the cherry syru?. To? u? with about 250ml (generous 1 cu?) of soda water and stir well. Serve immediately.