📝 About This Recipe
A jewel of Greek hospitality, Vyssino is the quintessential 'spoon sweet'—a preserve of whole sour cherries suspended in a thick, translucent syrup. Unlike jam, the fruit remains intact and firm, offering a burst of tartness that balances the aromatic, floral sweetness of the syrup. Traditionally served on a small silver spoon alongside a tall glass of ice-cold water and a cup of Greek coffee, it captures the very essence of a Mediterranean summer.
🥗 Ingredients
The Fruit
- 1 kg Sour Cherries (Morello or Montmorency) (weighted after pitting; must be fresh and firm)
- 2 tablespoons Lemon Juice (freshly squeezed to prevent crystallization)
The Syrup Base
- 1 kg Granulated Sugar (standard white sugar works best for clarity)
- 1/2 cup Water (only if cherries aren't juicy enough; usually optional)
- 1 tablespoon Glucose Syrup (optional, for extra shine and to prevent sugar crystals)
Aromatics
- 2-3 pieces Rose Geranium Leaves (Arbaroriza) (the secret ingredient for authentic Greek aroma)
- 1 piece Cinnamon Stick (optional, for a warmer flavor profile)
- 1/2 piece Vanilla Bean (split lengthwise)
👨🍳 Instructions
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1
Wash the sour cherries thoroughly in cold water and remove the stems. Discard any bruised or overly soft fruit.
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2
Pit the cherries carefully using a cherry pitter or a sanitized paperclip. Work over a large bowl to catch every drop of the precious juice.
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3
In a heavy-bottomed pot, create layers: start with a layer of cherries, then a layer of sugar, repeating until all are used. Cover and let sit for at least 6-8 hours (or overnight) in the fridge to allow the sugar to draw out the fruit's juices.
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4
Place the pot over medium-low heat. If the sugar hasn't fully dissolved into a liquid, add 1/2 cup of water, though usually the cherry juice is sufficient.
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5
Bring the mixture to a gentle simmer. Do not stir vigorously; instead, shake the pot occasionally to move the fruit without breaking it.
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6
As the mixture boils, a thick greyish-pink foam will rise to the surface. Use a slotted spoon to carefully skim this off and discard it; this ensures your final syrup is crystal clear.
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7
Add the rose geranium leaves (or cinnamon/vanilla) once the skimming is complete. Simmer for about 15-20 minutes until the cherries look slightly translucent but still plump.
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8
Remove the cherries with a slotted spoon and set them aside in a bowl. This prevents them from overcooking and shriveling while you thicken the syrup.
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9
Increase the heat to medium-high and boil the remaining syrup until it reaches 'setting point' (105°C / 221°F). It should be thick enough to coat the back of a spoon.
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10
Perform the 'plate test': drop a small amount of syrup onto a chilled saucer. Let it cool for a few seconds and run your finger through it; if it wrinkles and leaves a clear path, it is ready.
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11
Return the cherries and any accumulated juices back into the pot. Add the lemon juice and glucose syrup (if using).
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12
Boil everything together for a final 2-3 minutes. Remove from heat and take out the geranium leaves and cinnamon stick.
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13
Allow the sweet to cool slightly in the pot, then ladle into hot, sterilized glass jars. Fill to the brim and seal tightly.
💡 Chef's Tips
Use a cherry pitter to keep the fruit whole and aesthetic; the 'look' is as important as the taste. Never stir with a spoon during the boiling process; simply swirl the pot to keep the fruit intact. If you cannot find rose geranium, a few drops of high-quality rose water added at the very end provides a similar floral note. Ensure your jars are bone-dry after sterilizing; even a drop of water can cause the preserve to mold over time. If the syrup is too thin, the fruit will ferment; if too thick, it will candy. Precision with the plate test is key.
🍽️ Serving Suggestions
Serve a single tablespoon in a small glass dish accompanied by a glass of ice-cold water. Spoon generously over thick, strained Greek yogurt for a classic dessert. Use as a topping for vanilla bean panna cotta or cheesecake for a tart contrast. Drizzle over toasted brioche or sourdough spread with mild goat cheese. Mix a spoonful into sparkling water or Prosecco for a sophisticated fruit-forward spritz.