Cherry Syrup
» Prepare Cherry Syrup as follows (see Pharmaceutical Compounding—Nonsterile Preparations 795):
Cherry Juice 475 mL
Sucrose 800 g
Alcohol 20 mL
Purified Water, a sufficient quantity
to make
1000 mL
Dissolve Sucrose in Cherry Juice by gently heating on a steam bath, cool, and remove the foam and floating solids. Add Alcohol and sufficient Purified Water to make 1000 mL, and mix.
Packaging and storage— Preserve in tight, light-resistant containers, and prevent exposure to excessive heat.
Labeling— The label states the Latin binomial name and, following the official name, the part of the plant source from which the article was derived.
Alcohol content, Method I 611: between 1.0% and 2.0% of C2H5OH is found.
Auxiliary Information— Please check for your question in the FAQs before contacting USP.
Topic/Question Contact Expert Committee
Monograph Jeanne H. Sun
Assistant Scientific Liaison
(CMP2010) Compounding
USP35–NF30 Page 1754
Pharmacopeial Forum: Volume No. 27(4) Page 2795