Cherry Syrup

A sweet simple syrup made from fresh cherries and sugar.

Course Drinks

Cuisine American

Keyword cherry syrup

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 60kcal

Author Emma Chapman

Ingredients

1 cup cherries
⅔ cup granulated white sugar
⅔ cup water

Instructions

Remove the stems and cut the cherries in half.
In a small to medium pot combine the sugar and water. Whisk until the sugar dissolves. Add the cherries to the mixture.
Bring to boil. Then reduce the heat to a simmer (low) and continue to cook for 10 minutes.
Remove from heat and allow the mixture to cool. The cherries will continue to steep and release flavor.
Pour the mixture through a fine mesh sieve into a glass mixing cup with a spout. Use a spoon to fresh the cherries into the sieve, to get as much liquid out as you can.
Store in an airtight container in the refrigerator for up to two weeks. If you think you may want to use the cherry syrup longer you can freeze it in ice cubes to use as needed.

Notes

This recipe makes approximately 1 cup of syrup.

If you are using frozen cherries thaw before following this recipe.

You do not have to remove the pits. But, if you do remove the pits then you can use the leftovers like a compote on jam or ice cream. If you leave the pits in it will not effect your syrup but you’ll want to discard the remains after straining.

This cherry syrup recipe is super simple and delicious as is. But if you want to slightly deepen or alter the flavor you could try adding: vanilla extract, fresh herbs like mint or rosemary, citrus rind like orange or lemon, or simply a big pinch of sea salt. Add these to the cooking process as strain out any solids along with the cherry fruit / pits.

You could also swap some or all of the granulated white sugar for brown sugar for a different flavor. Or swap for demerara sugar for a slightly different texture to your syrup.

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