Comments on: Cherry Syrup Recipe

By: Robin Reid

Robin Reid — Sat, 09 Apr 2022 15:12:43 +0000

I am going to can this this weekend. I will not add the cornstarch, then waterbath it.

By: Cindy

Cindy — Sun, 11 Jul 2021 20:19:07 +0000

I love this receipe. Turned out perfect for me, it is so simple. Tasted it it was what I was looking for Ice cream. Thanks to the others who commented I will be making and freezing it!

By: Laurie

Laurie — Sun, 27 Jun 2021 21:12:56 +0000

This was delicious. Added a little vanilla. Thanks for the recipe!

By: Amy

Amy — Thu, 08 Apr 2021 22:14:38 +0000

Your caution is interesting, but how long will this last before it goes bad do you know?

By: Kelli J

Kelli J — Wed, 22 Apr 2020 19:30:05 +0000

I made this last summer and it was outstanding served over vanilla ice cream. Tonight, I’m doing the same though with blueberries that I froze last summer. WINNER! Thank You!

By: Nicole Harris

Nicole Harris — Thu, 15 Aug 2019 04:39:32 +0000

In reply to Karen T. Sounds great :)

By: Karen T

Karen T — Tue, 13 Aug 2019 06:23:05 +0000

I made this with nanking cherries. At the end of cooking I added a touch of almond extract (about 1/4 teaspoon) and 1 tablespoon of bourbon. It turned out perfectly. This recipe is a keeper! Going back to mother’s to get more cherries and freezing the next few batches. Thank you!

By: misty waters

misty waters — Tue, 23 Jul 2019 16:34:36 +0000

Yes this can be canned in pints in a hot water bath about 20-25 minutes for pints, as long as you have the lemon juice in. Lemon juice is the needed acid. I am about to make syrup though I just made 24 pints of pie filling seasoned differently. I just want a cherry flavor on ice cream and in soda .LoL

By: Nicole Harris

Nicole Harris — Mon, 20 May 2019 18:34:02 +0000

In reply to Nick Barknot. Oh, I do love the cherry almond combo. Thanks for the tip!

By: Nick Barknot

Nick Barknot — Mon, 20 May 2019 04:04:27 +0000

Nicole, 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