This syrup is a delightful blend of Kutahya and Katirli sour cherries, known for their deep red hue and unique flavor profile. The cherries lend the syrup a natural sweetness complemented by a pleasantly tart edge. Crafted in small batches, the concentrate is gently heated to preserve its rich, tangy flavor and intense red color. Its versatility makes it a kitchen staple:

• It can be drizzled over salads for a burst of sweetness and color.
• It serves as an excellent glaze for meats, adding a sweet and tangy dimension.
• When used in desserts, it infuses a delightful cherry essence.
• Mixed with fizzy water, it transforms into a refreshing, sweet beverage.

Try this!

Cherry Molasses Glazed Salmon:

• Ingredients:
• Salmon fillets
• Salt and pepper to taste
• 1/2 cup Belazu Cherry Molasses
• 2 tablespoons BLiS Bourbon Barrel Aged Soy Sauce
• 1 tablespoon Mieli Thun Quintessenza Acacia Honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Roasted Salty Black Sesame Seeds for garnish
• Instructions:
• Season salmon with salt and pepper.
• In a bowl, mix cherry molasses, soy sauce, honey, grated ginger, and minced garlic.
• Marinate salmon in the mixture for at least 15-20 minutes.
• Bake or grill the salmon until it flakes easily.
• Heat the remaining marinade in a saucepan until it thickens.
• Drizzle the glaze over the cooked salmon and sprinkle with sesame seeds.