This homemade cherry simple syrup is deep red, rich, and so much better than anything you’d buy. It takes about 15 minutes to make and keeps in the fridge for two weeks.
About this cherry syrup
This is a cherry syrup made with cherries, sugar, water, lemon juice, and a little almond extract. The almond extract is the secret ingredient. It gives the syrup a depth that tastes almost like maraschino cherries, but better. It’s subtle and it really lifts any drink you put it in.
You can use fresh or frozen cherries and you don’t need to pit them. The pits actually add flavor when they simmer, so just throw the whole cherries in. Sweet cherries give you a milder, more rounded syrup. Sour cherries give you something sharper and more intense. Both work, it just depends on what you’re making it for.
Once it’s made, the uses are endless. I use it most in a cherry gin sour and a cherry gimlet, but it’s also great in a cherry old fashioned or a cherry daiquiri. It’s a good one to have in the fridge. For more ideas on how to use it, browse my cocktail mixer recipes.
Key ingredients and why
- Cherries: Fresh or frozen both work well. No need to pit them – the pits add flavor during simmering. Sweet cherries give a milder syrup, sour cherries give more tartness.
- White sugar: Keeps the flavor clean and lets the cherry come through. Brown sugar would add a caramel note that competes with the fruit.
- Lemon juice: Just a small amount to brighten the flavor and balance the sweetness.
- Almond extract: This is what makes this syrup taste so good. It adds a depth that’s reminiscent of maraschino cherries. Don’t skip it.
Method
- Combine the cherries, sugar, water, lemon juice, and almond extract in a medium saucepan over medium heat. Stir until the sugar starts to dissolve.
- Increase to medium-high and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring occasionally. You can press down on the cherries a little as you stir to help release the juice.
- Turn off the heat and let the cherries steep in the syrup until it reaches room temperature. The longer they steep the deeper the flavor.
- Strain through a fine mesh sieve or a cloth over a bowl. Let it drain completely.
- Transfer to a clean glass jar or bottle once fully cool.
Tips
- Don’t press the cherries when straining. Let the syrup drain naturally for the clearest result. Pressing makes it cloudy.
- Fresh or frozen both work. Frozen cherries are often more affordable and work just as well – sometimes better since they’re already very ripe when frozen.
- Don’t skip the almond extract. It’s a small amount but it makes a real difference to the flavor.
- Steep for longer if you want more depth. Letting the cherries sit in the warm syrup for an hour rather than just until cool will give you a richer, more intense flavor.
- Storage. Keep in a sealed jar in the fridge for up to two weeks. You can also freeze it for up to three months. Just pour into an ice cube tray for individual servings.
Ways to use it
- Cherry Gin Sour – fruity and silky with egg white foam
- Cherry Gimlet – bright and tart with gin and lime
- Cherry Old Fashioned – a spirit-forward stirred cocktail
- Cherry Daiquiri – with rum and lime
- Cherry Mojito – fresh and minty
- Stirred into sparkling water
Cherry Simple Syrup Recipe
Ingredients
- 1 1/2 cups dark cherries fresh or frozen, no need to pit
- 1 cup water
- 1 cup granulated white sugar
- 1/2 tablespoon lemon juice
- 1/4 teaspoon almond extract
Instructions
- Combine the cherries, sugar, water, lemon juice, and almond extract in a medium saucepan over medium heat. Stir and let the sugar dissolve.
- Increase to medium-high heat and bring the mixture to a boil. Then, reduce the heat and let it simmer for about 5 minutes, stirring occasionally with a wooden spoon. Slightly mash the cherries to break them up.
- Turn off the heat and let the cherries steep in the syrup until it's room temperature.
- Place a cloth or fine-mesh strainer over a bowl and pour the cherry mixture into it. Allow the cherry syrup to drain.
- For storage, let the syrup cool to room temperature before transferring it to an airtight container or mason jar.
Notes
- Fresh or frozen cherries both work well. No need to pit them.
- The almond extract is subtle but makes a real difference to the flavor depth.
- Can be frozen for up to 3 months. Pour into an ice cube tray for individual servings.
