Large jar of pitted cherries including the juice (I’ve yet to experiment with NZ frozen cherries which would need more sugar and water)
Cup of water
Half a cup of raw sugar
One tablespoon of balsamic vinegar
Two star anise (you could use cinnamon or cardamon if you don’t like the liquorice taste)
Heat the ingredients gently in a pan, stirring until the sugar dissolves and simmer for about half an hour. Allow to cool, remove the spices and blend with a stick blender or in a food processor. Pour into a clean jar and keep in the fridge. Dilute to taste – I use about one centimetre in the bottom of a tumbler diluted with soda water (about one to five or six dilution).