Cherry Syrup

Name: Cherry Syrup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 cups
Ingredients: 1 lb sweet cherries; 1 cup granulated sugar; 1 medium lemon; 2 cups water; 1 teaspoon vanilla extract

User Reviews

4.3

12 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
3 cups
Calories
56 kcal
Course
Condiments
Cuisine
German, American

Cherry Syrup

Freya Patterson

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Cherry syrup – an easy way of preserving cherries. No pitting required! Great with sparkling water, in cocktails or over desserts.

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Ingredients

Servings

1 lb sweet cherries 500 g
1 cup granulated sugar 200 g/ 7 oz
1 medium lemon
2 cups water 500 ml/ 17 fl.oz
1 teaspoon vanilla extract optional, Notes

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Instructions

Cook cherries: Place them without pitting them in a large, heavy-bottomed pot. Add the sugar, lemon juice, and water, stir and cook gently on medium heat until the sugar dissolves completely, about 5 to 10 minutes.
Mash the cherries with a potato masher, and add vanilla if using (or other spices). Continue simmering, stirring from time to time, until they are really soft, about 15 minutes.
Strain through a fine-mesh sieve and press the cherries with the back of a spoon to help them release all the juices.
Pour the syrup into sterilized bottles. Keep refrigerated; it will keep for about 4 weeks.
Can syrup (optional): If you want to keep it for longer, can the syrup in a water bath or a canner for 10 minutes, adjusting for altitude. In this case, fill the syrup into smaller bottles or jars that will fit in the canner or canning pot. Leave to cool on a folded kitchen towel and store in a dark, cool place. The canned syrup will last for about 1 year.

Notes

Vanilla adds a nice flavor but is optional; the syrup will still be great without it.
If available, use ½ a small tonka bean instead of vanilla; the flavor is just incredible.
You could also flavor the syrup with a small stick of cinnamon, star anise, 1-2 cloves or all-spice berries, 1 thick slice of fresh ginger, or 2-3 pods of cardamom.