Cherry Syrup Recipe - WonkyWonderful (2024)

By Nicole Harris 24 Comments

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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 PitterCherry Syrup Recipe - WonkyWonderful (2)if you love cherries as much as I do. It makes the tedious task of pitting cherries much more tolerable.

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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Cherry Syrup Recipe - WonkyWonderful (6)

Cherry Syrup

Ingredients

  • 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

Instructions

  1. Combine sugar, 1/2 cup water, lemon juice and salt in a 3 quart pot over medium heat. Add cherries.
  2. Heat on medium for 6-7 minutes or until lightly boiling.
  3. Reduce heat to medium/low. Cook 5 minutes while stirring frequently.
  4. Stir together 1/4 cup water and cornstarch. Add to syrup and stir.
  5. Continue cooking 10-12 minutes, stirring frequently.
  6. Heat to desired consistency. Syrup will thicken slightly when cooled. Cooking time may vary slightly depending on ripeness of cherries.
  7. Transfer to an airtight container and refrigerate.

Notes

Recipe yields 2½ Cups

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Reader Interactions

Comments

  1. Cherry Syrup Recipe - WonkyWonderful (8)Megan says

    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!

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (9)Nicole Harris says

      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.

      Reply

  2. Cherry Syrup Recipe - WonkyWonderful (10)Nelson Garcia says

    When do I put the cup of sugar in?

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (11)Nicole Harris says

      You add the sugar to the water, lemon juice and salt at the very beginning. 🙂

      Reply

  3. Cherry Syrup Recipe - WonkyWonderful (12)Lynne says

    If I add more corn starch, will it make it thicker.

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (13)Nicole Harris says

      Absolutely. Just mix the cornstarch with a little water before adding it to the entire recipe to avoid clumps.

      Reply

  4. Cherry Syrup Recipe - WonkyWonderful (14)Hannah says

    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!

    • Cherry Syrup Recipe - WonkyWonderful (15)Nicole Harris says

      I am absolutely clueless when it comes to canning. Sorry I can’t be of help.

      Reply

  5. Cherry Syrup Recipe - WonkyWonderful (16)Julia says

    How long will this last before it goes bad do you know?

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (17)Nicole Harris says

      I would use within a week. I usually am on the cautious side though 🙂

      Reply

  6. Cherry Syrup Recipe - WonkyWonderful (18)Deb says

    Have you ever tried freezing?

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (19)Nicole Harris says

      I haven’t. I imagine it would work fine.

      Reply

  7. Cherry Syrup Recipe - WonkyWonderful (20)Carol Keith says

    Could this be frozen?

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (21)Nicole Harris says

      I haven’t tried it but I think it should work fine.

      Reply

  8. Cherry Syrup Recipe - WonkyWonderful (22)Nick Barknot says

    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 co*ke). 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

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (23)Nicole Harris says

      Oh, I do love the cherry almond combo. Thanks for the tip!

      Reply

  9. Cherry Syrup Recipe - WonkyWonderful (24)misty waters says

    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

    Reply

  10. Cherry Syrup Recipe - WonkyWonderful (25)Karen T says

    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!

    Reply

    • Cherry Syrup Recipe - WonkyWonderful (26)Nicole Harris says

      Sounds great 🙂

      Reply

  11. Cherry Syrup Recipe - WonkyWonderful (27)Kelli J says

    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!

    Reply

  12. Cherry Syrup Recipe - WonkyWonderful (28)Amy says

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

    Reply

  13. Cherry Syrup Recipe - WonkyWonderful (29)Laurie says

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

    Reply

  14. Cherry Syrup Recipe - WonkyWonderful (30)Cindy says

    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!

    Reply

  15. Cherry Syrup Recipe - WonkyWonderful (31)Robin Reid says

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

    Reply

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Cherry Syrup Recipe - WonkyWonderful (2024)

FAQs

Can you add cornstarch to syrup? ›

Using Cornstarch

In a small bowl, combine equal amounts of cornstarch and warm water, starting with 3 tablespoons (44 mL) of each. Mix them together with a spoon until they form a gritty paste. Cornstarch is a thickening agent that won't change the flavor of your syrup.

How to make long lasting simple syrup? ›

According to Camper English of Alcademics, the shelf life of simple syrup can be lengthened two ways: upping the ratio of sugar to water, or adding neutral spirit. The difference is surprising. Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month.

What is cherry syrup made of? ›

Ingredients. Sugar, water, natural flavouring, concentrated cherry juice, concentrated redcurrant juice, elderberry concentrate, acidifier: citric acid.

Can I can cherries? ›

Pack hot cherries into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover cherries to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more cherries and hot liquid. Wipe jar rim removing any food residue.

How much cornstarch to thicken syrup? ›

Cornstarch imparts a glossy sheen to the liquids it thickens, so it tends to be used more in sweet sauces and pie fillings than in savory sauces and gravies. Still, it works really well, and it's easy to use: For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl.

What is the best thickening agent for syrup? ›

Unlike wheat flour, cornstarch is a pure starch. That makes it a more effective thickener.

How to make a shelf-stable fruit syrup? ›

The rule of thumb is a Shelf Stable syrup is 2 Parts Sugar : 1 Part Water.

How do you make syrup that doesn't harden? ›

Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this.

Why did my simple syrup turn hard? ›

Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water. In a syrup prepared with a high 2:1 ratio of sugar to water (often referred to as a rich syrup), the chance of sugar molecules clustering and crystallizing is high.

How to enhance cherry flavor? ›

Boost cherry recipes with almond extract – often made using cherry pits, it enhances the natural flavour of the fruit.

Is grenadine the same as cherry syrup? ›

Contrary to popular belief, grenadine is not a cherry-flavored syrup. Maraschino cherries have nothing to do with it. This sweet-tart syrup is actually made from pomegranates, and it is surprisingly easy to make at home. Think of grenadine the way you might consider simple syrup and sour mix.

What are cherries in syrup called? ›

Since 1940, "maraschino cherries" have been defined as "cherries which have been dyed red, infused with sugar, and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor."

How many cherries can you eat without getting sick? ›

TikTok users are warning people that eating too many cherries can cause gastrointestinal issues. Though cherries do contain fiber, it's more likely that their sugar alcohols are giving people diarrhea. To avoid stomach issues, stick to eating a single serving or two of cherries in one sitting.

How long do cherries last in a mason jar? ›

The cherries that have stems, I will put them into a half gallon or gallon sized mason jar with a paper towel at the bottom. The mason jar of cherries should be stored in the fridge and they will last for about three weeks.

Can I put cherries in a mason jar? ›

Pit and stem all the cherries. Stuff as many cherries as you can into a warm, quart sized mason jar, leaving about an half-inch of room at the top of the jar (cherries/water will expand once frozen.)

What happens when you mix cornstarch and sugar? ›

For example, if you start with 2 cups granulated sugar, you'll end up with 4 cups confectioner's sugar. Add the granulated sugar and cornstarch to a powerful blender or food processor, and blend for 30 seconds, until the sugar is white and fluffy.

Does adding cornstarch change the taste? ›

Cornstarch is flavorless and odorless, and is used mostly to alter the texture of foods. It's almost pure starch.

How do you add cornstarch to liquid? ›

Cornstarch has twice the thickening power of flour. When a gravy, sauce, soup or stew recipe calls for flour, use half as much cornstarch to thicken. To thicken hot liquids, first mix cornstarch with a little cold water until smooth. Gradually stir into hot liquid until blended.

Does cornstarch affect flavor? ›

To create a filling of perfect consistency, cornstarch is added as a thickening agent. Because cornstarch is virtually flavorless, adding this ingredient improves the texture of the recipe without changing the taste.

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