how many grams in a teaspoon of cherries?

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things people ask

• When would a recipe ever call for a teaspoon of cherries?
  Most often in plated dessert garnishes, where a teaspoon of brunoise-cut cherry sits on top of a panna cotta or cheesecake bite, or in compound butter where minced cherry is folded into 100 g of butter for a duck breast finish. At 4 g per teaspoon, you are working with the flesh of one small cherry — too small to bother weighing, but worth measuring for plate consistency.
• How much cherry juice or pulp is a teaspoon for cocktails?
  A teaspoon of muddled cherry pulp adds roughly 4 g of fruit and a small drag of juice — enough to tint a single cocktail and shift the flavour without thinning it. Bartenders who want more cherry presence usually add a barspoon of cherry liqueur on top rather than doubling the fresh fruit, which would water the drink down.
• Does the teaspoon weight change if the cherries are macerated in sugar?
  Yes — once cherries have sat in sugar for an hour or two, they shed juice and the remaining solids weigh slightly less per teaspoon, maybe 3.5 to 4 g, while the syrup beside them concentrates. For a recipe that calls for a teaspoon of macerated cherries, scoop with a slotted spoon for the fruit weight and add the syrup separately if needed.

related conversions

• Cherries: cups to grams
• Cherries: tablespoons to grams
• Cherries guide