Bring the pitted cherries, cinnamon stick and cloves to a boil with the water in a saucepan. Boil for about 10 minutes.
When the mixture has cooled down, add the sugar and mix well. Crush the cherries a little bit.
Leave in a cool place overnight.
The next day, strain the juice through a fine sieve and squeeze the fruit. Boil the obtained juice for about 5 minutes and fill into sterile bottles. Seal well and store in a cool place.
For drinking, dilute the cherry syrup about 1:6.
Preparation Tip:
The syrup lasts about 6 months. Store the opened bottle in the refrigerator and use within 2 weeks.
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