The wild sour cherries are washed and dried, then mixed with sugar in glass jars. These are sealed and left in the sun for 38 to 45 days, during which time the sun dissolves the sugar and dehydrates the fruit. The pots are moved every two days, enabling the process whereby the sour cherries produce their syrup. This unique process ensures that the sour cherries produce a syrup without the addition of water.

No Dyes, No Preservatives, No Chemicals, No Pectin

Listed: INSOR (Istituto Nazionale di Sociologia Rurale) Directory of Traditional Italian Products. insor