Wash the sour cherries, remove their stems and squeeze them in a strainer to get all their juice out.

Rinse the skins and stems with a little water and add it to the juice.

Place the juice and the sugar to boil and thicken into a syrup, not too thick as that of the spoon sweets.

Finally add the lemon juice, remove from heat and when the vissinada cools store in clean, dry bottles.

Pour 1-2 fingers of vissinada into a glass and add water.