This Cherry Syrup Recipe makes a great homemade sauce for just about any dessert! Serve with breakfast pancakes, over yogurt or as an ice cream topping. The possibilities are endless!

Hooray for Cherry Season {aka} The best season of the year!

I absolutely adore cherries. Too much. Every year I make myself sick eating pounds of cherries.

In fact, I rarely use fresh cherries in my recipes because I eat them all before I get the chance. This week I bought 5 pounds of cherries so that I could make this cherry syrup recipe AND eat an obscene amount of fresh cherries!

This syrup is super easy to make. Just heat a few simple ingredients on the stove top to your desired consistency. I made a thin syrup for drizzling. Cook a bit longer for a thicker cherry sauce.

I suggest buying a Cherry Pitter if you love cherries as much as I do. It makes the tedious task of pitting cherries much more tolerable.

Am I the only one that is reminded of the Witches of Eastwick whenever I look at a pile of cherry pits. You know the scene I’m talking about. Blahhhh.

This cherry syrup is fantastic over ice cream, pancakes, yogurt or cheesecake. I enjoyed mine on top of homemade tapioca pudding. {recipe coming soon}

So go ahead, buy 5 pounds of cherries and make this cherry syrup. The recipe only requires 1 pound of cherries and that leaves you 4 pounds to devour.

No? Just Me?

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Cherry Syrup

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Ingredients

• 1 Lb Red Cherries - pitted and sliced in half
• 1 Cup Sugar
• 1/2 Cup Water
• 2 Tablespoons Fresh Lemon Juice
• Pinch Sea Salt
• 1/4 Cup Water
• 2 teaspoons Cornstarch

Instructions

1. Combine sugar, 1/2 cup water, lemon juice and salt in a 3 quart pot over medium heat. Add cherries.
2. Heat on medium for 6-7 minutes or until lightly boiling.
3. Reduce heat to medium/low. Cook 5 minutes while stirring frequently.
4. Stir together 1/4 cup water and cornstarch. Add to syrup and stir.
5. Continue cooking 10-12 minutes, stirring frequently.
6. Heat to desired consistency. Syrup will thicken slightly when cooled. Cooking time may vary slightly depending on ripeness of cherries.
7. Transfer to an airtight container and refrigerate.

Notes

Recipe yields 2½ Cups

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