Making cherry syrup is an easy way to preserve cherries. No pitting is required! It's great with sparkling water, in cocktails, or over desserts.
Ingredients: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 3 cups | Difficulty: Easy
If you are looking for another way of preserving cherries this summer, try this simple cherry syrup. It is so easy to make, flavorful, and brightly colored. It keeps well, there are many ways to use it, and it makes a wonderful gift.
Or try some Cherries in Kirsch or Cherries in Syrup. Or preserve cherry jars, the old-fashioned way; I think I must have canned about 12 jars this year, and I still had tons of fruit left for other preserves like red wine cherries, Cherry Vinegar, or cakes like the Almond Cherry Cake or the Cherry Bakewell Cake.
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Recipe ingredients
Fresh cherries. Frozen should also be fine, but I've never actually used them, as I have so many fresh ones every summer.
Other ingredients: Sugar, lemon, and vanilla extract. Vanilla extract is optional, but it adds a nice flavor.
Alternative spices: I've also used tonka beans (ยฝ a small bean) to flavor this syrup. Absolutely amazing, do use it if you can get any. You could also flavor the syrup with 1 small cinnamon stick or star anise. A thick slice of fresh ginger, 2-3 whole cardamom pods, 1-2 cloves, or allspice berries are also great ideas.
See the recipe card for full information on ingredients and quantities.
How to make cherry syrup?
Step #1: Stir unpitted cherries with sugar, lemon, and water until the sugar dissolves. Mash the cherries with a potato masher.
Step #2: Add vanilla or other spices. Simmer for about 15 minutes until the cherries are very soft.
Step #3: Strain through a fine-mesh sieve, gently pressing the solids with a spoon to extract all the juice into another pan.
Step #4: Pour the cherry syrup into sterilized bottles.
How to store or can the syrup?
Refrigerate: The cherry syrup will keep for 3โ4 weeks in the fridge.
If you want to can it, use smaller bottles or jars that fit in your canner or canning pot. Once canned, store the syrup in a cool, dark place like a pantry or cellar - it will keep for about a year.
Canning isnโt necessary for small batches, though - the syrup is so good, it probably wonโt last more than a few days!
How to use the syrup?
Mix it with cold sparkling water and enjoy it. The ratio of water to syrup is really to taste, but you will not need much syrup, as it is very flavorful and sweet. Add a splash to lemonade.
Cocktails: Mix it with spirits like vodka or gin. Make margaritas by mixing the syrup with tequila, water, and lime juice.
Desserts: Pour over German waffles, pancakes, or ice cream. Use it to moisten cake bases or to add flavor and color to cake fillings.
Cherry Syrup
Ingredients
- 1 lb sweet cherries
- 1 cup granulated sugar
- 1 medium lemon
- 2 cups water
- 1 teaspoon vanilla extract optional, Notes
Instructions
- Cook cherries: Place them without pitting them in a large, heavy-bottomed pot. Add the sugar, lemon juice, and water, stir and cook gently on medium heat until the sugar dissolves completely, about 5 to 10 minutes.1 lb sweet cherries + 1 cup granulated sugar + 1 medium lemon + 2 cups water
- Mash the cherries with a potato masher, and add vanilla if using (or other spices). Continue simmering, stirring from time to time, until they are really soft, about 15 minutes.1 teaspoon vanilla extract
- Strain through a fine-mesh sieve and press the cherries with the back of a spoon to help them release all the juices.
- Pour the syrup into sterilized bottles. Keep refrigerated; it will keep for about 4 weeks.
- Can syrup (optional): If you want to keep it for longer, can the syrup in a water bath or a canner for 10 minutes, adjusting for altitude. In this case, fill the syrup into smaller bottles or jars that will fit in the canner or canning pot. Leave to cool on a folded kitchen towel and store in a dark, cool place. The canned syrup will last for about 1 year.
Notes
- Vanilla adds a nice flavor but is optional; the syrup will still be great without it.
- If available, use ยฝ a small tonka bean instead of vanilla; the flavor is just incredible.
- You could also flavor the syrup with a small stick of cinnamon, star anise, 1-2 cloves, or all-spice berries, 1 thick slice of fresh ginger, or 2-3 pods of cardamom.
Adina says
So good! Just made it again.
Diane Sivewright says
Is this a thick syrup or a thin syrup?
Adina says
Hi Diane. It's not very thick. Slightly thicker than regular juice.
Michelle says
@Diane Sivewright,
The syrup will thicken the longer it simmers.