This Easy Homemade Cherry Syrup is perfect for topping pancakes, waffles, or ice cream! Made with fresh cherries, sugar, and a splash of lemon juice, it’s sweet and fruity.
Making this syrup is a breeze! Just simmer the ingredients and stir. You’ll love the rich cherry flavor, and it makes breakfast feel extra special—no fancy restaurant needed!
Key Ingredients & Substitutions
Cherries: Fresh cherries are ideal for a vibrant flavor. If fresh ones aren’t available, frozen cherries work well too. Just make sure they’re pitted! If you’re feeling adventurous, you could also try using blueberries or strawberries for a different twist.
Sugar: Granulated sugar is standard, but you can substitute with brown sugar for a richer taste. If you’re looking to cut down on sugar, consider using honey or maple syrup, though these may alter the final flavor.
Lemon Juice: This adds a nice zesty flavor that complements the cherries. If you don’t have fresh lemon juice, bottled lemon juice can work too. Lime juice is also a fun alternative if you want a slight twist.
Vanilla Extract: While it’s optional, I highly recommend it for added depth. If you don’t have it, almond extract can be an interesting substitute, giving a different yet pleasant flavor.
How Do I Get the Best Flavor from the Cherries?
The key to a vibrant cherry syrup is in how you prepare the cherries. Start with rinsing them thoroughly and pitting them to avoid any unpleasant surprises when enjoying the syrup. When simmering, be sure to stir occasionally to help the cherries break down evenly and release their juices fully.
- Use medium-high heat to bring the mixture to a boil; this helps to extract the flavors quickly.
- Once boiling, reduce to low heat. Letting it simmer gently allows for a more concentrated flavor without burning anything.
- Don’t rush the cooking time; let the cherries soften properly to unleash their natural sweetness.
Easy Homemade Cherry Syrup
Ingredients
- 2 cups fresh or frozen cherries, pitted
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Time Needed
This cherry syrup recipe takes about 20 minutes total. About 15 minutes for preparation and cooking, and a little extra time to cool. You’ll have a sweet and fruity syrup ready in no time!
Instructions
1. Combine Ingredients
In a medium saucepan, combine the pitted cherries, granulated sugar, and water. Mix them together gently.
2. Heat the Mixture
Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it starts boiling, reduce the heat to low. Let it simmer for about 10-15 minutes, stirring every few minutes until the cherries become soft and start to release their juices.
3. Add Flavor Enhancers
Once the cherries are softened, stir in the lemon juice and vanilla extract if you’re using it. This adds a nice pop of flavor to your syrup!
4. Thicken the Syrup (Optional)
If you prefer a thicker syrup, slowly stir in the cornstarch slurry (the cornstarch mixed with cold water). Keep cooking for another 1-2 minutes until it thickens to your desired consistency. If you like it thinner, you can skip this step.
5. Cool the Syrup
Remove the saucepan from the heat and let the syrup cool slightly. It will thicken a bit more as it cools. Stir it occasionally to help it cool evenly.
6. Strain (Optional)
If you want a smooth syrup, strain it through a fine mesh sieve to remove the cherry solids. If you enjoy the texture of the cherries in your syrup, feel free to leave it chunky!
7. Store Your Syrup
Transfer your delicious cherry syrup to a clean jar or container. Store it in the refrigerator and use it within 1-2 weeks for the best flavor.
Enjoy your easy homemade cherry syrup drizzled over pancakes, waffles, ice cream, or yogurt! It’s sure to make your meals extra special!
FAQ for Easy Homemade Cherry Syrup
Can I Use Frozen Cherries for This Recipe?
Absolutely! Frozen cherries work just as well as fresh ones. Just make sure they are pitted, and you don’t need to thaw them before cooking; they can go straight into the saucepan.
How Should I Store Leftover Cherry Syrup?
Store leftover cherry syrup in an airtight container in the refrigerator. It will last for about 1-2 weeks. You can also freeze it in ice cube trays for longer storage, allowing you to use small portions later!
Can I Make This Recipe with Other Fruits?
Sure! This syrup recipe is versatile. You can replace cherries with other fruits like blueberries, strawberries, or raspberries. Just adjust the sugar if the fruit is sweeter or tarter than cherries.
What If My Syrup is Too Thick?
If your syrup turns out too thick, simply stir in a little warm water to thin it to your desired consistency. Add it gradually until you reach the perfect syrup texture!
