I’ve shared blueberry syrup in the past, and I realized that I did not ever share my homemade cherry syrup recipe on the blog. I’m rectifying that today.
Homemade cherry syrup is incredibly easy to make. In thirty minutes, you can be adding it to a choco cherry latte or spooning it over ice cream or topping your pancakes or waffles with this delicious treat. It has just a few ingredients and has so many uses. I leave the cherries in my syrup because I like the added texture of them.
I also prefer the thicker syrup that drips slowly down my bowl of ice cream, but strain out the cherries (and eat them because – yum!) and omit the cornstarch slurry to have a thinner cherry syrup that mixes well in cocktails, too. No matter how you enjoy this homemade cherry syrup, I promise you will enjoy it!
And yes, I’ve enjoyed this so much that I had to share in the past. This makes a fantastic gift in a pretty mason jar tied up with ribbon for teachers, coaches, friend, and more whether it’s for a simple thank you or part of a gift basket.
Homemade Cherry Syrup Recipe
I use frozen cherries for this recipe because I know they’re already pitted and they’re all the perfect ripeness, but this is just as tasty with fresh cherries as they start to come into season. We aren’t quite there yet in Chicago, but it’s coming! I love using a variety of cherries, as well, which gives my homemade cherry syrup a more complex flavor, but choose your favorite variety. If you go with all bing cherries, you may want to reduce the sugar slightly, as they are already naturally sweeter.
Add your cherries, sugar, cinnamon, nutmeg, salt, and water to a heavy saucepan over medium heat and stir to dissolve the sugar.
Bring the mixture to a boil, then reduce the heat to simmer for 20 minutes, reducing the cherries by about a third.
Make a slurry with the cornstarch and just a little bit of water, using a fork to stir it until combined. Add the cornstarch slurry to your homemade cherry syrup and stir to incorporate.
Cook for another five minutes over low heat, until the syrup has thickened enough to leave a trail when you pull your spatula through it.
Pour into clean glass jars and seal. Once they’ve cooled to room temperature, place them in the fridge until you’re ready to enjoy your homemade cherry syrup. This will last in the fridge for a few weeks, but they disappear quickly as you find more and more uses for it!
- 4 c pitted cherries
- 1/2 c sugar
- 1/2 t cinnamon
- 1/8 t nutmeg, fresh ground
- 1/8 t salt
- 1 c water
- 1 1/2 T cornstarch
- Add cherries, sugar, cinnamon, nutmeg, salt, and water to a heavy saucepan over medium heat and stir to dissolve the sugar.
- Bring the mixture to a boil, then reduce the heat to simmer for 20 minutes.
- Make a slurry with the cornstarch and just a little bit of water, using a fork to stir it until combined. Add the cornstarch slurry and stir to incorporate.
- Cook for another five minutes over low heat, until the syrup has thickened enough to leave a trail when you pull a spatula through it.
- Pour into clean glass jars and seal. Once cooled to room temperature, store in the fridge for up to two weeks.
For a thinner syrup you can add to cocktails, omit the steps starting with the cornstarch. Strain the cherries out once the syrup has reduced for the initial twenty minutes and use the syrup as is.
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Nutrition Information:Yield: 16 Serving Size: 1/4 cup
Amount Per Serving:Calories: 50 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 18mg Carbohydrates: 13g Fiber: 1g Sugar: 11g Protein: 0g