This Cherry Simple Syrup has a true, fresh cherry flavor, and it can be ready in less than 30 minutes! You can make it with both fresh and frozen cherries and use it in cocktails, mocktails, lattes, or drizzle it over pancakes! It calls for just 3 ingredients and it's freezer-friendly!
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Why You'll Love This Cherry Syrup
Delicious cherry flavor - Forget store-bought syrups, nothing beats the flavor of a homemade cherry syrup! This one is made with fresh cherries (though you can use frozen cherries too), and it has a delicious flavor, perfect for the summer. Plus, you know exactly what's in it without any artificial flavors or colorings!
Easy and simple - The syrup takes less than 30 minutes to make with only 3 ingredients! It couldn't be easier, and it's totally fail-proof. Once you get the hang of this one, you can make a similar one with practically any fruit! If you want more ideas, I have a bunch more Simple Syrups to choose from.
Versatile and freezer-friendly - You can use this syrup in cocktails, mocktails, lattes, homemade sodas, or even drizzle it over pancakes or ice cream! The syrup lasts 14 days in the fridge, but if you can't use up all of it, it also freezes really well.
Ingredients
- Cherries - I like using fresh cherries for the best flavor, but you can use both fresh and frozen cherries (no need to defrost). There are many varieties of cherries, with Bing cherries being the most popular. I don't recommend using yellow Rainier cherries for this because they won't give you the same vibrant color.
- Cane sugar - Most of my syrup recipes call for cane sugar because it's less processed than white sugar, but it still has a very neutral flavor. Alternatively, you could use coconut sugar or maple syrup, but it might change the flavor.
- Water - Use filtered water for the best flavor when possible.
- Vanilla extract - This one is optional, but I like to add a touch of vanilla to enhance the flavor of the cherries. Vanilla bean paste also works. Be careful not to add too much so it doesn't overpower the cherries, though.
Variations and Substitutions
- Frozen cherries - If you want to use frozen cherries, there's no need to defrost them! Just add them to your saucepan as if they were fresh. I like to break them up into halves or smaller pieces if they're whole because I feel it gets more flavor out of them.
- Different sweetener - If you don't want to use white sugar, brown sugar, coconut sugar, light maple syrup, or agave are great options. If you choose to use a sugar-free substitute, keep in mind the syrup won't last nearly as long because sugar acts as a preservative. Different sugars will give the syrup different flavors.
- Herbs - Add a few sage, thyme, rosemary, or mint leaves at the end of cooking and steep them as the cherries cool for 5-10 minutes. Herbs are very potent, so you only need 2-3 leaves to taste the flavor.
Step-by-Step Instructions
- Add cane sugar, pitted cherries, and water to a small saucepan. You can use a cherry pitter to pit your cherries, or just open them in half using your thumbs.
- Bring the mixture to a boil, stirring often until the sugar dissolves.
- Lower the heat to medium and simmer for 10 minutes.
- Take the syrup off the heat and stir in vanilla extract. I recommend doing this off the heat because vanilla is very delicate, and it loses its strength when it's heated.
- Let the syrup cool for 10 minutes and then strain it through a fine mesh strainer into a large measuring cup or a bowl. Use the back of a spoon or a fork to mush the cherries and squeeze as much liquid as you can out of them.
- Pour the syrup into a jar and store it in the fridge. Wait for the syrup to cool before closing the jar with a lid. Enjoy!
Tips & Tricks!
- Cooked cherries - Don't discard the cherries! You can store them in an airtight container in the fridge for a few days and add them to oatmeal, smoothies, chia pudding, put them on ice cream or desserts, or spread them on toasted bread with butter instead of jam! You can also freeze them for later.
How to Use the Syrup
- Cocktails - Use the syrup to make an amazing Cherry Margarita or a Bourbon Cherry Cocktail! It goes great with practically anything - white or dark rum, vodka, gin, bourbon, whiskey, or tequila!
- Mocktails - This syrup is delicious in any non-alcoholic versions of the classic cocktails. Besides that, you can mix it with lemon or lime juice, sparkling water, and herbal syrups like this Mint Simple Syrup or this Thyme Simple Syrup for an unexpected flavor twist!
- Sodas, lemonades, iced tea - You can make a delicious cherry lemonade or iced tea with this syrup! Stir it with plain sparkling water or tonic water for an easy cherry soda. You can also mix it with some cooled black tea or green tea and lemon juice for a refreshing summer iced tea/lemonade.
- Lattes - You can make a delicious coffee or matcha latte with this syrup! It may sound strange if you've never tried it, but it's so good.
- On food - Drizzle the syrup over some chocolate or vanilla ice cream or any desserts! Some bakers like to brush it on layers of cake for moisture and added flavor. You can also drizzle it over pancakes, waffles, or on plain yogurt instead of buying a flavored one!
Storing
Store the syrup in a glass jar or an airtight container in the refrigerator for up to 14 days. Always use a clean spoon to avoid spoilage.
The syrup may separate slightly. This is normal, just stir it before each use. If it develops an off smell, a weird texture, or color, discard it immediately.
In order for simple syrup to be stable at room temperature, the sugar and water ratio needs to be 1:1 in weight. Because this recipe has a 1:1 ratio in volume to make the recipe easier, it has less sugar, and has to be refrigerated. The addition of fresh cherries also makes it more susceptible to spoiling.
FAQs
Yes! You can follow the same exact directions and just swap sweet cherries for sour cherries.
You can if you're looking for that classic Maraschino cherry flavor and bright color, but it won't taste like fresh cherries. I was going for a more natural flavor and color here, so I recommend using only fresh or frozen cherries whenever possible.
Similar Homemade Syrups
If you like this cherry syrup, you should definitely try the ones below as well! They're all perfect for summer and just as easy to make! They all follow the same process and have similar quantities. Once you learn to make one, you can easily make variations with whatever fruit you have on hand!
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Have you tried this Cherry Syrup? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Cherry Simple Syrup
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 1 ⅓ cup
- Category: Syrup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Cherry Simple Syrup has a true, fresh cherry flavor, and it can be ready in less than 30 minutes! You can make it with both fresh and frozen cherries and use it in cocktails, mocktails, lattes, or drizzle it over pancakes!
Ingredients
- 1 cup cane sugar
- 1 cup halved pitted cherries (fresh or frozen)
- 1 cup water
- 1 tsp vanilla extract (optional)
Instructions
- Add cane sugar, pitted cherries, and water to a small saucepan.
- Bring the mixture to a boil, stirring often until the sugar dissolves.
- Lower the heat to medium and simmer for 10 minutes.
- Take the syrup off the heat and stir in vanilla extract.
- Let the syrup cool for 10 minutes and then strain through a fine mesh strainer into a large measuring cup or a bowl. Use the back of a spoon or a fork to mush the cherries and squeeze as much liquid as you can out of them.
- Pour into a jar and store in the fridge. Wait for the syrup to cool before closing the jar with a lid.
Notes
If you use about 2 tablespoons per serving, the recipe makes enough for 10 servings.
Fridge: Store the syrup in an airtight container or a jar in the fridge for up to 2 weeks.
Freezer: You can freeze the syrup in a freezer-safe container for up to 3-4 months. Due to its high sugar content, the syrup never freezes completely solid, so it’s scoopable straight from the freezer. Or you can defrost it in the fridge to make it completely liquid.
Veronika Sykorova says
Making syrups is my favorite way to preserve the flavor of summer fruits so that I can enjoy them longer and this is now one of my top 10!