This homemade Cherry Syrup is easy to make and can be used in various drinks and desserts. The recipe includes just a few simple ingredients, and it's a great way to use up in-season cherries!
There's nothing quite like the taste of fresh cherries, especially when they're in season.
In North America, cherries are typically in season from May to August. But depending on where you live, the season may be different. For example, in Australia, cherry season is from November to February!
Cherries are not only delicious, but they're also healthy for you. They're a good source of fiber and antioxidants. Luckily, you can enjoy that delicious flavor all year round by making your own cherry syrup!
This recipe is simple to follow and only requires a few ingredients. The cherry syrup can be used to flavor drinks, desserts, or even savory dishes!
Be sure to try these other syrup recipes, collected here at this list of Homemade Pancake Syrup Recipes. It has everything from Rose Syrup and Mint Syrup, to Biscoff Syrup (speculoos) and Coffee Syrup.
Why You'll Love This Recipe
Cherry Simple Syrup is a great way to use up an abundance of in-season cherries.
The syrup can be used to flavor various drinks and desserts.
It is easy to make and only requires a few minutes of prep time.
This flavored simple syrup contains everyday ingredients and no preservatives!
- Pitted Cherries - You'll need cherries without the pit. Use freshly picked cherries or you can use frozen cherries to make this recipe year-round.
- White Granulated Sugar - Dissolves into the water and cherries to enhance the natural sweetness and flavor of the cherries.
- Water - Helps thin out the syrup mixture giving it a pourable consistency.
Please see the recipe card below for quantities.
Wondering how to make this Cherry Syrup recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the cherries: Wash the cherries under cold water. Remove the stems and pits from the cherries with a knife or cherry pitter.
Cook the simple syrup: Add all ingredients to a pot. Stir it together, bring it to a boil, then reduce the heat and simmer for 15 minutes, until the cherries start to break down.
Strain the cherries: Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the cherries into the strainer to extract as much cherry syrup as possible.
Cool and store: Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
If you don't have a cherry pitter, you can remove the pits from the cherries with a small knife. Just be careful not to cut yourself! I use this cherry pitter.
To make a sugar-free cherry syrup, you can use honey or another type of sweetener in place of the sugar. Just keep in mind that the flavor may be slightly different.
If you want a deeper flavor, you can roast the cherries before adding them to the pot. Add them to a baking sheet and roast at 375F (190C) for about 15 minutes.
You can save the cherries strained out of the syrup and use them like a compote on ice cream, yogurt, pancakes, and oatmeal.
Enjoy your syrup in cocktails and other drinks. Try it in plain iced tea, mixed with soda water or with sparkling water on ice.
Drizzle on top of Strawberries and Cream for a unique berry flavor.
Make a cherry mango milkshake by adding it to this Mango Milkshake recipe.
Fold into Vegan Cream Cheese Frosting to use on cakes or cupcakes.
Use a different type of cherry, like sweet or sour cherries.
Add a splash of lemon juice, lime juice, or orange juice for extra flavor.
Use another type of sugar, like brown sugar or coconut sugar.
Add a few spices, like cinnamon, cloves, or allspice. You can also use homemade pumpkin pie spice.
Use cherry juice instead of water for an extra boost of cherry flavor.
Refrigerator storage: Store cherry syrup in a jar or bottle in the fridge for up to two weeks.
Freezer storage: Pour cherry syrup into an ice cube tray and freeze for up to six months. Then, transfer the frozen cherry cubes to a freezer-safe bag or container. Thaw as needed and use within one month.
Yes, but it's best to make sure they are thawed first, so they break down easily.
Yes, however, those varieties are not as sweet as the typical red cherries so you may want to add a little more sugar.
More Cherry Recipes
- Easy Cherry Compote
- Cherry Bars with Oats and Almonds
- Lime and Cherry Hand Pies
- Coconut Cherry Popsicles with Chocolate
- 1 ½ cups cherries (190g) pitted (fresh or frozen)
- 1 cup white granulated sugar 200g
- ¾ cup water 180ml
- Remove the pits from the cherries with a knife or cherry pitter.
- Add all ingredients to a pot.
- Stir it together, bring to the boil, then reduce the heat and simmer for 15 minutes, until the cherries start to break down.
- Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the cherries into the strainer to extract as much cherry syrup as possible.
- Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.