What is summer without cherries?! This cherry syrup recipe opens up endless possibilities: cocktails, mocktails, coffee, ice cream topping, yogurt drizzle, and so much more. It would even be so tasty drizzled over my Cherry Limeade Skillet, yum! I enjoy making my own syrups so much. I made a scrumptious Hibiscus Syrup a couple years ago sweetened with only honey and it’s a winner! You can make this syrup with all honey if you prefer, completely up to you.
Why You’ll Love This Cherry Syrup Recipe
- Just 5 ingredients. No pectin, no special equipment, no fuss.
- Ready in under 30 minutes. Mostly hands-off simmering while the cherries do their thing.
- Fresh or frozen cherries both work. So you’re not limited to peak season.
- Endlessly versatile. Drizzle it, stir it, splash it into just about anything.
- Naturally gluten-free, dairy-free, and AIP-friendly. Simple, wholesome ingredients.
Ingredients You’ll Need
Let’s talk about what goes into this cherry syrup recipe before we dive into the steps.
- Fresh cherries: no need to pit or stem them, everything gets strained out at the end.
- Granulated sugar: balances the tartness and helps the syrup come together nicely, feel free to sub maple sugar if you need to keep it strict Paleo. Flavor profile may be a bit different, but still so tasty!
- Honey (optional): adds depth, but it’s easy to taste and adjust as you go.
- Vanilla salt: a small touch that rounds out the sweetness beautifully, can sub standard sea salt as needed.
- Water: the base that becomes your syrup.
How to Make Cherry Syrup
This comes together in one pot in under 30 minutes. Here’s the full recipe:
Tips for making this Best Cherry Syrup Recipe
Estimated reading time: 6 minutes
- Taste before adding honey. Sweetness varies a lot cherry to cherry, so add it gradually.
- Frozen cherries work just as well. No need to thaw them first, straight into the pot.
- Reduce by about half. This is what gives you that rich, deep burgundy color and concentrated flavor.
- Press firmly when straining. Use the back of a spoon to get every last drop of syrup out of the fruit.
Sweet Summer Cherry Syrup
Course: BeveragesDifficulty: Easy4
servings30
minutes40
minutesA simple 5-ingredient syrup made with fresh cherries, ready in under 30 minutes and perfect for cocktails, pancakes, and more.
Ingredients
2 lbs fresh cherries (no need to remove stems or seeds!)
1 to 1½ cups granulated white sugar
¼ cup honey (optional)
¼ tsp vanilla salt (can sub standard salt)
2 cups water
Directions
- Add cherries (stems and all), water, sugar, honey, and salt to a large saucepan. Stir to combine.
- Bring to a slow simmer over medium heat. Using a large spoon or spatula, carefully burst the cherries as they begin to swell — they can pop and splatter hot liquid, so go slowly and consider wearing an apron!
- Reduce heat to low and continue simmering, bursting cherries to release their seeds and juices. Reduce by about half until you have a deep, burgundy syrup. Keep an eye on it!
- Place a large fine-mesh strainer over a heatproof container. Carefully pour the hot mixture through the strainer, pressing the fruit to release as much syrup as possible. Discard the stems and seeds.
- Once cooled, pour into a glass jar with a lid and store in the refrigerator. You’ll have approximately 2 cups of gorgeous syrup.
Notes
- Depending on how sweet your cherries are, you may not need the honey — taste first and decide.
- Frozen cherries work beautifully too, no need to thaw first!
- Use on pancakes, waffles, ice cream, yogurt, in lemonade, cocktails, mocktails, sparkling water, or anywhere you want a hit of summer cherry flavor.
Ways to Use Cherry Syrup
- Drizzle over pancakes, waffles, or ice cream
- Stir into lemonade, sparkling water, or your favorite cocktail or mocktail
- Swirl into yogurt or oatmeal
- Use as a glaze for grilled pork or chicken
- Make a scrumptious Cherry Limeade:
To make my CHERRY LIMEADE with the syrup:
🍒 1:1 cherry syrup & fresh lime juice, I use a 20oz jar
🧊 LOTS of ice
🥤 then top off with iced sparkling water
🍒🍒🍒 SUPER SIMPLE
🍒🍒🍒 BEYOND REFRESHING!
Frequently Asked Questions
Can I use frozen cherries?
Yes! Frozen cherries work beautifully in this cherry syrup recipe, and you don’t even need to thaw them first, just add them straight to the pot.
How long does cherry syrup keep?
Store it in a sealed jar in the refrigerator for several months.
Do I need to pit or stem the cherries first?
Nope! Everything gets strained out at the end, so just add the whole cherries, stems and all.
Can I freeze cherry syrup for later?
Yes, it freezes well in an airtight container for up to 3 months. Thaw in the fridge before using.
However you use it, I hope this syrup brings a little extra sunshine to your summer table. If you make it, I’d love to hear how you used yours!
