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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Recipe yields 2½ Cups
Cherry Syrup
Ingredients
Instructions
Notes
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Megan says
December 21, 2017 atIs 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!
Nicole Harris says
December 21, 2017 atNo, 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.
Nelson Garcia says
June 16, 2018 atWhen do I put the cup of sugar in?
Nicole Harris says
June 18, 2018 atYou add the sugar to the water, lemon juice and salt at the very beginning. 🙂
Lynne says
July 4, 2018 atIf I add more corn starch, will it make it thicker.
Nicole Harris says
July 5, 2018 atAbsolutely. Just mix the cornstarch with a little water before adding it to the entire recipe to avoid clumps.
Hannah says
July 11, 2018 atHello! 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!
Nicole Harris says
July 16, 2018 atI am absolutely clueless when it comes to canning. Sorry I can’t be of help.
Julia says
July 24, 2018 atHow long will this last before it goes bad do you know?
Nicole Harris says
July 30, 2018 atI would use within a week. I usually am on the cautious side though 🙂
Deb says
August 12, 2018 atHave you ever tried freezing?
Nicole Harris says
August 16, 2018 atI haven’t. I imagine it would work fine.
Carol Keith says
August 15, 2018 atCould this be frozen?
Nicole Harris says
August 16, 2018 atI haven’t tried it but I think it should work fine.
Nick Barknot says
May 20, 2019 atNicole, Thanks for the great and easy cherry syrup recipe. I’ve been making cherry preserves and cherry syrup (think your own version of a Cherry Coke). It never occurred to me to use corn starch to thicken the syrup. Thanks for the tip.
Now a tip for you and your fans: If you want to intensify the flavor of the cherry syrup, add a couple of drops of almond extract to the syrup as it’s cooling off. Cherries and almonds belong to the same family of fruits and nuts. Just a little teeny bit will do. Otherwise the syrup will smell like cheap perfume.
Thanks again. Nick Barknot
Nicole Harris says
May 20, 2019 atOh, I do love the cherry almond combo. Thanks for the tip!