Serbian · Cold drink concentrate

Sok od višnje

Pitted sour cherries release their juice during a four-hour refrigerated maceration before a brief simmer and gentle straining. The finished concentrate is chilled and served at one part cordial to three parts cold water.

Serbian National Dishes
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Sok od višnje
Yield about 1.6 l concentrate / 32 drinks
Preparation time 40 minutes
Cooking time 15 minutes
Passive time 300 minutes
Ingredients ↓
Overview

Sok od višnje — refrigerated sour-cherry cordial with a fixed 1:3 dilution

Sok od višnje is made here as a sour-cherry cordial concentrate with a fixed 1:3 dilution. Sour cherries bring more sharpness and tannic fruit character than sweet cherries, so the concentrate needs enough sugar to balance the fruit while still tasting recognizably tart once diluted. Removing the stones before maceration keeps the process controlled and the final drink free of pits.

Pitting is the longest active task, and doing it over a bowl keeps the valuable cherry juice with the fruit. The cherries then sit with part of the sugar for four hours under refrigeration at 4 °C or below. During that rest the fruit softens and releases enough juice to create a dark red macerating liquid before any water is added.

A brief simmer completes the extraction. The fruit does not need prolonged boiling, because the goal is a drink concentrate rather than a thick preserve. After straining, the remaining sugar and lemon juice are heated only until fully dissolved and the concentrate reaches a short even simmer. It should still pour as a thin syrup when finished.

Straining pressure controls the clarity. Pressing lightly captures the liquid and some fine fruit body; forcing the pulp through the mesh creates a cloudy, heavy drink. A lighter press produces a cleaner cordial that dilutes smoothly without a sediment of coarse cherry flesh.

Cool promptly, bottle in clean containers and keep at 4 °C or below for no more than 3 weeks. Freeze portions for longer storage and thaw them in the refrigerator. For one glass, combine 50 ml concentrate with 150 ml cold water; the fixed ratio gives a consistent balance of sour cherry and sweetness.

Practical

Practical

  • ControlPit every cherry before maceration.
  • ControlKeep the four-hour rest at 4 °C or below.
  • ControlUse a gentle strain and a fixed 1:3 dilution.
Ingredients

Ingredients

  • 1500 g sour cherries, stemmed, pitted and sorted
  • 700 g granulated sugar, 250 g for maceration, 450 g after straining
  • 500 ml water
  • 30 ml fresh lemon juice, strained
Directions

Directions

Macerate and extract

  1. Prepare the sour cherriesPit the sour cherries over a bowl so their juice is retained, discarding every stone. The prepared fruit should be free of stones while the collected cherry juice remains with the flesh.

  2. Macerate under refrigerationMix the fruit with 250 g sugar, cover and refrigerate for the full maceration. After maceration, the cherries should be softened and surrounded by a dark red juice.

  3. Simmer the fruitAdd the water and simmer the fruit gently. The cherries should be fully softened and the liquid deeply coloured without a hard rolling boil.

  4. Filter the cherry liquidStrain through a fine sieve or muslin, pressing only lightly. The strained liquid should be free of stones and coarse fruit pieces while retaining a rich red colour.

Sweeten and chill

  1. Finish the concentrateReturn the liquid to the pan, add the remaining 450 g sugar and lemon juice, and heat until fully dissolved with a brief simmer. The concentrate is ready when no sugar crystals remain and it pours as a thin syrup rather than a jam.

  2. Lower the concentrate temperatureCool the concentrate promptly before bottling. The concentrate should be cool enough for refrigeration without a large amount of retained heat.

  3. Bottle and diluteBottle in clean covered containers, refrigerate at 4 °C or below and freeze extra portions; serve one part concentrate with three parts cold water. A standard drink uses 50 ml concentrate plus 150 ml water for a 1:3 dilution ratio.

Practical

Practical

Serving, storage and planning

For each 200 ml glass, use 50 ml sour-cherry concentrate and 150 ml cold water. Keep the concentrate at 4 °C or below and use it within 3 weeks; freeze excess portions for longer storage. Thaw frozen portions in the refrigerator and dilute only what will be served.

Nutrition

Nutrition

  • Serving size50 ml concentrate plus 150 ml water
  • Calories115 kcal
  • Carbohydrates29 g
  • Protein1 g
  • Fat0 g
  • Fibre1 g
  • Sodium0 mg

These figures are approximate and can vary with ingredient brands, trimming, liquid retention and exact portioning.

Allergens and food safety

Allergens and food safety

Allergens. No major allergen is present in the listed ingredients; cross-contact depends on handling.

Food safety. Keep the macerating cherries and finished concentrate at 4 °C or below. Use the uncanned refrigerated concentrate within 3 weeks, or freeze for longer storage and thaw under refrigeration. Discard it sooner if mold, bubbling, fermentation or an off odour develops.

Result: A tart red sour-cherry concentrate that stays pourable and balanced after dilution.

Key: Pit thoroughly, keep the maceration cold and use the fixed 1:3 serving ratio.