Cherry syrup is a sweet and flavorful topping made from fresh or frozen cherries. It’s perfect for drizzling over pancakes, waffles, ice cream, or adding to drinks like sodas and cocktails. Here’s how to make it:.
Cherry Syrup Recipe
Cherry syrup is a sweet and flavorful topping made from fresh or frozen cherries. It’s perfect for drizzling over pancakes, waffles, ice cream, or adding to drinks like sodas and cocktails. Here’s how to make it.
Ingredients
Instructions
Cook the cherries:
- In a medium saucepan, combine the cherries and water. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10-15 minutes, or until the cherries are soft and have released their juices.
Strain the mixture (optional):
- For a smooth syrup, strain the mixture through a fine-mesh sieve or cheesecloth to remove the cherry skins and pulp. Press down on the solids to extract as much liquid as possible. If you prefer a chunkier syrup, you can skip this step.
Add sugar and lemon juice:
- Return the strained (or unstrained) cherry juice to the saucepan. Stir in the sugar and lemon juice, and bring the mixture back to a simmer. Cook for another 5-10 minutes, stirring occasionally, until the sugar is fully dissolved and the syrup thickens slightly.
Add vanilla (optional):
- For a richer flavor, stir in the vanilla extract during the last minute of cooking.
Cool and store:
- Remove the syrup from the heat and let it cool to room temperature. Pour it into a clean bottle or jar with a tight-fitting lid. The syrup can be stored in the refrigerator for up to two weeks.
Serve:
- Use the cherry syrup to top pancakes, waffles, yogurt, or ice cream, or mix it into beverages for a sweet cherry flavor.
Note
- Fresh vs. Frozen Cherries: Both fresh and frozen cherries work well in this recipe. If using frozen cherries, you can add them directly to the saucepan without thawing.
- Sweetness Level: Adjust the sugar to your taste preference. If your cherries are particularly sweet, you might want to use less sugar.
- Texture: For a chunkier syrup, leave the cherry skins and pulp in the syrup by skipping the straining step.
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