600 g sour cherries (Prunus cerasus)
1 vanilla pod
1 cinnamon stick
Some agave syrup
600 ml of water or orange/cherry juice
(beware of sugar in fruit juices)
Wash, pluck and pit the cherries. Remove vanilla from pod. Wash lemon and peel the rind very thinly. Squeeze out juice and remove pits. Boil water/juice and add, the vanilla /pod, cinnamon and lemon rind. Boil and immediately reduce the heat. Simmer for 5-7 min. Remove the lemon rind, the cinnamon stick and the vanilla pod. Add the agave, stir and let it cool. Refrigerate and serve cooled with yoghurt or ice cream.
The Australian 'sour cherry' (Syzygium corynanthum) might be an 'equivalent' from the southern hemisphere. I would add a lot of Davidson plum as well for tartness.