Cherry juice

For cherry juice, you need:

- 3 kg of cherries
- 1.5 l of water
- 40 gr of limuntus
- Sugar (how many liters of liquid-so many kilograms of sugar)

Preparation:

Clean the cherries and wash them. Put them in a large bowl, and then spray water over them and add limuntus. Swing them with their hands until you throw out the bones of every sour cherry.

Leave the soaked sour cherries standing for 24 hours, then process them (through a metal strainer or gauze, it depends whether you like to stay a bit of meat in the juice).
Add the same amount of sugar to the obtained amount of juice (for example, if you have 5l of juice, add 5kg of sugar).

Place the juice on the ringlings, on a strong fire, and during warming, mix to allow the sugar to melt. Allow the juice to leak only once (about 2 minutes of boiling), then let it cool down.

When the cherry juice is cold enough, pour it into glass bottles and place it in a refrigerator or another cool and dry place.