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
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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- 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
- Combine sugar, 1/2 cup water, lemon juice and salt in a 3 quart pot over medium heat. Add cherries.
- Heat on medium for 6-7 minutes or until lightly boiling.
- Reduce heat to medium/low. Cook 5 minutes while stirring frequently.
- Stir together 1/4 cup water and cornstarch. Add to syrup and stir.
- Continue cooking 10-12 minutes, stirring frequently.
- Heat to desired consistency. Syrup will thicken slightly when cooled. Cooking time may vary slightly depending on ripeness of cherries.
- Transfer to an airtight container and refrigerate.
Recipe yields 2½ Cups
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Is this more of a tart syrup? I’m looking to replace the cherry topping from frozen yogurt places. My fave place, Golden Spoon, got rid of their cherry sauce. Boo! Thanks!
No, this isn’t super tart. I suppose if you can find tart cherries that would up the tartness, if that is what you are going for.
When do I put the cup of sugar in?
You add the sugar to the water, lemon juice and salt at the very beginning. 🙂
If I add more corn starch, will it make it thicker.
Absolutely. Just mix the cornstarch with a little water before adding it to the entire recipe to avoid clumps.
Hello! I love how simple your recipe is! I’m looking for a syrup to can. Have you tried canning this or do you think it would be okay to can? Thanks!
I am absolutely clueless when it comes to canning. Sorry I can’t be of help.
How long will this last before it goes bad do you know?
I would use within a week. I usually am on the cautious side though 🙂
Have you ever tried freezing?
I haven’t. I imagine it would work fine.
Could this be frozen?
I haven’t tried it but I think it should work fine.