Cherry Kirsch Coulis…


We love cherries but they can be so expensive, but when in season you can often get big trays for fairly cheap (Tesco do a crate for £3/£4).

We often attend horse shows and country fairs and if you are still around near the end of the day the stalls practically give their produce away. We were lucky enough to snap up over 1kg of cherries for £1 so we had cherries for days with our meals. And was the perfect excuse to make a lovely coulis which can be used over your breakfast, on ice cream, in your hot chocolate (Think black forest hot chocolate from Costa coffee), basically you can use it how you like.

You can also keep this alcohol free if you wish just reduce the syns accordingly.


Some recommended items from our kitchen to make this dish…


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Cherry Kirsch Coulis


  • 800g cherries, halved and stoned – 20 syns
  • 50ml Kirsch – 5 syns
  • 50g caster sugar – 10 syns
  • Juice of 1 small lemon
  • 100ml water
  1. Add the cherries, sugar, water and juice of the lemon in a heavy based saucepan and bring to the boil.
  2. Reduce the heat to a steady simmer for around 10 – 15 minutes, stirring occasionally.
  3. Take off the heat and blitz with a hand blender and blend until smooth.
  4. Pour the coulis through a sieve and discard any large lumps.
  5. Stir the kirsch through the coulis and decant into jars or bottles.
  6. This can be stored in the fridge for up to 5 days.
  7. I recommend getting some freezer pouches for liquid food and freezing some in batches as this makes quite a large amount. This can be frozen for up to 3 months. Alternatively stir though some fat free greek yogurt and make a low syn ice cream or turn into a sorbet.

Before decanting weigh the whole mixture to work out your syn value. I got just over 700g and worked out 1 syn per tablespoon. (35 syns divided by 700g = 0.05 times 15g (1 tablespoon) = 0.75 (rounded up to 1 syn per tablespoon).