Description
Cherry syrup is an amazing way to use up fresh cherries and infuse all kinds of recipes with cherry flavor. It is addictingly tasty. This recipe details how to make cherry simple syrup for cocktails or thicker cherry syrup for desserts and cheesecake.
Cherry simple syrup delivers HUGE flavor in cocktails and beverages. It’s very simple to make!
We include our tips, flavor combinations, and FAQs about this recipe.
Ingredients
- 2 cups whole cherries, roughly chopped
- 1 cup water
- 1 cup sugar
- Optional Cornstarch slurry: 1 tablespoon cornstarch and 2 tablespoons water (for a thick dessert syrup)
Instructions
- Destem, wash, and roughly chop the cherries to remove the inner fruit flesh. You don’t need to pit them if you intend to strain the syrup. If you want a chunky cherry syrup with fruit bits, you need to pit the cherries.
- Add cherries, sugar, and water to a medium-sized pot and bring to a simmer.
- Mash the cherries with a fork or potato masher once simmering to help release their juice. Once mashed, simmer for an additional 5 minutes.
- Strain the syrup if making cherry simple syrup– it’s ready for use.
- For a thicker, dessert-style syrup you can continue to simmer to thicken the syrup for an additional 5-10 minutes. OR you can stir in a cornstarch slurry, then simmer for an additional 1-2 minutes.
- The syrup thickens as it cools.
Store cherry syrup in the refrigerator for 2-3 weeks or freeze for 2-3 months!
Notes
The medium-sized pot is helpful because we mash the cherries to further break them down and a small pot is more likely to splash sticky cherry syrup across your stove and counter!
You can use fresh or frozen cherries; the flavor of cherry syrup is better with fresh cherries.
Keywords: Cherry simple syrup