A Sweet Taste of Serbian Hospitality

Before coffee is poured or conversations begin, Serbian hospitality starts with sweetness. A spoonful of this traditional delicacy, served with a glass of water, has long been a way of saying “you are welcome” in homes across Serbia.

Ingredients

• 1 kg fresh cherries

• 750g granulated sugar

• 200 ml water

• 1 unwaxed lemon, sliced

Method

1. Discard any fruits that are not in perfect condition, wash them, and carefully remove the stones and stalks. Leave the stalks to dry completely before storing them in a jar so that you can use them later to make the perfect cherry tea.

2. To make the sugar syrup, heat the sugar and water in a large saucepan over low heat, stirring until the sugar has all dissolved. It is important that you keep going until there are no longer any sugar crystals left in the solution.

3. Put the cherries in the pan and add lemon. Bring to the boil and simmer for about 30-60 minutes, or until the cherries are soft. That also depends on the ripeness of the fruit. Make sure to frequently scoop out the foam that forms on the surface.

4. Take off the heat and cover with a damp muslin square, taking care not to let it touch the syrup, and leave to cool completely overnight.

5. Transfer the cherries to sterilized jars, then pour the syrup to cover the fruits completely. Seal and label the jars. Store in a cool, dark place for 4 weeks for the flavors to mature, and refrigerate after opening.

Enjoy!

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Slatko od Trešanja

U mom detinjstvu, u delu Hrvatske gde sam odrasla, slatko se nije pravilo. Upoznala sam ga tek kasnije, u Srbiji, i to kod Ujne divne žene čije su pituljice nezaboravne. Moje prvo slatko bilo je od trešanja a kako su trešnje moja najveća ljubav među voćem, ta kašičica je ostala zauvek urezana u sećanju. Više od dvadeset godina kasnije, slatko od trešanja i dalje je moje omiljeno i zato ovaj recept danas delim s vama.

Potrebno je

• 1 kg friških trešanja

• 750g šećera

• 200 ml vode

• 1 neprskani limun

1. Birati samo one zdrave plodove, operiti ih i pažljivo ukloniti koštice i peteljke. Peteljke nikako ne bacati, ostaviti ih da se potpuno osuše prije nego ih spremimo u staklenku, kasnije ćemo ih koristiti za pripremu savršenog trešnjinog čaja.

2. Za izradu šećernog sirupa zagrijti šećer i vodu u velikoj posudi na laganoj vatri, mešajući dok se šećer potpuno ne otopi. Kuvati lagano još 10-ak minuta.

3. Dodati trešanje i kolutove limuna. Pustite da zakuva, kuvati na laganoj vatri oko 30 - 60 minuta (ili dok trešnje ne omekšaju ali treba da ostanu čitave). To zavisi i od zrelosti voća. Skidati pjenu koja se stvara na površini.

4. Skloniti s vatre i prekriti vlažnom mokrom gazom, krajeve pričvrstiti štipaljkama (da nebi gaza upala u slatko) ostavite da se potpuno ohladi nekoliko sati ili preko noći.

5. Trešnje prebaciti u sterilizirane staklenke, pa preliti sirupom da potpuno prekriju plodove. Zatvoriti i označiti staklenke. Čuvati na hladnom i tamnom mjestu 4 nedelje kako bi okusi sazreli, a nakon otvaranja staviti u frižider.

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