The first time you make your own cherry syrup from scratch, you will never go back to the store-bought version. With just three ingredients — fresh cherries, sugar, and a splash of almond extract — this recipe captures real cherry flavour at its peak. Drizzle it over oatmeal, swirl it into yogurt, or spoon it generously onto a freshly baked Chewy Honey Maple Glazed Cookie. Summer in a jar.
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Why Try This Recipe
Avoid the disappointing taste and artificial flavour of store-bought cherry syrup, which often lacks true cherry essence and may even make you question the authenticity of the cherries used. Instead, try this recipe that guarantees the preservation of seasonal freshness, allowing you to savour the genuine flavours of cherries all year round.
With only 3 simple ingredients, you can make yourself a large jar of cherry syrup that is tasty on almost everything! You only need cherries, sugar, and almond extract.
Flavour
Indulge in the naturally sweet and refreshing flavor of these cherries. With each bite, you’ll experience a delightful crunch, complemented by the elevated taste of almond extract. This wholesome and delicious cherry syrup will make you proud of your culinary skills, as it offers versatility in the kitchen.
How Do You Use Cherry Syrup?
The versatility of this cherry syrup is truly remarkable! It can be used in countless ways to enhance various dishes. Personally, I enjoy drizzling it over my oatmeal, as the vibrant color blends beautifully, creating a visually appealing hue. It also serves as a key ingredient in a Lightly Sweet Black Forest Cake, adding a delightful cherry flavour.
Additionally, I love incorporating it into my cookies or spreading it on freshly baked sourdough bread. Its incredible taste makes it suitable for adding to almost any dish or recipe imaginable!
Here are some pairings that work beautifully with this cherry syrup: Moist Cherry Loaf, Salted Caramel Pecan Ice Cream, Chewy Honey Maple Glazed Cookies, and Lightly Sweet Black Forest Cake.
Ingredients
Three ingredients are all you need. The magic is in the quality of each one.
Fresh Cherries
Use ripe, seasonal fresh cherries for the best results.
- Why it matters: Fresh cherries have a naturally concentrated flavour and vibrant colour that frozen cherries cannot replicate. Look for dark, firm Bing cherries or Rainier cherries at peak season for the sweetest syrup.
Sugar
Plain granulated sugar is all you need here. No need for fancy maple syrup — though that works as a fun variation too.
- Why it matters: Sugar draws out the natural juices from the cherries through osmosis, forming the syrupy base. The ratio of sugar to cherries controls the final consistency — more sugar gives you a thicker, more jam-like syrup.
Almond Extract
Just half a teaspoon of almond extract transforms this from a simple cherry sauce into something extraordinary.
- Why it matters: Cherry and almond are a classic flavor pairing — botanically related, they complement each other naturally. The almond extract adds a warm, fragrant undertone that deepens the perceived cherry flavour without tasting artificial.
Professional Tips
Pro Tip #1: Use a Potato Masher
To extract the maximum juice and achieve a concentrated level of thickness and flavour, use a potato masher to release the essence of the cherries. This process effectively breaks down the flesh, making it more suitable for various applications. The potato masher also leaves behind satisfying chunks of cherries, showcasing the use of wholesome, large cherries in the recipe.
Pro Tip #2: Use Almond Extract
Almond extract is often used when cooking with cherries because it complements and enhances the natural flavor of cherries. The subtle almond undertones in the extract pair exceptionally well with the sweet and tart notes of the cherries, creating a harmonious and well-balanced taste. The combination of cherry and almond flavors can elevate the overall taste profile of dishes, adding depth and complexity to desserts, baked goods, and other cherry-based recipes.
Pro Tip #3: Use a Clean Spoon to Scoop It Out
Using a clean spoon to scoop out cherry syrup is crucial for preserving its quality and freshness. When you use a clean spoon, you minimize the risk of introducing bacteria or contaminants that could potentially spoil the syrup. Additionally, a clean spoon helps maintain the intended flavor profile by preventing off-flavors or odors from dirty utensils. Store in clean wide-mouth mason jars for easy scooping.
How Long Can You Keep Homemade Cherry Syrup?
Always store it in the fridge. With good hygiene, you can keep this up to 3 months in the fridge!
Love homemade syrups and preserves? Try our Easy Blueberry Ice Cream next — it uses a similar fruit-cooking technique for maximum flavour.
Frequently Asked Questions
Can I use frozen cherries for this recipe?
Yes, frozen cherries work well, especially outside of cherry season. Thaw them fully before cooking and drain any excess liquid so you are not diluting the syrup. Fresh cherries will always give you a brighter, more vibrant result.
How do I know when the cherry syrup is done?
The syrup is ready when it coats the back of a spoon and holds a clear line when you run your finger through it. It will thicken more as it cools, so do not worry if it looks thin while still on the stove.
Can I reduce the sugar in this recipe?
Yes, though reducing sugar will result in a thinner, less shelf-stable syrup. If you reduce the sugar by half, plan to use the syrup within 2-3 weeks rather than 3 months. You can also try honey instead.
What can I use this cherry syrup for?
The list is nearly endless: drizzle it over oatmeal, pancakes, or waffles; swirl it into yogurt or ice cream; mix it into lemonade or sparkling water for a quick cherry soda; spread it on toast or sourdough bread; use it as a cake filling; or fold it into whipped cream for a quick cherry Chantilly.
Can I can this cherry syrup for long-term storage?
This recipe is not tested for water-bath canning, so we recommend refrigerator storage only. If you want to preserve it longer, freeze it in ice cube trays for up to 6 months. Pop out a cube whenever you need a single serving.
Can I make this without almond extract?
Absolutely. Vanilla extract is a great substitute and gives a warmer, softer flavour profile. You can also try a tiny splash of kirsch (cherry brandy) for an adult-friendly version that intensifies the cherry character beautifully.
Cherry Syrup Recipe
Ingredients
Equipment
Method
- Wash the cherries and take out the pit. Split it in half with a knife. Toss the cherries with the sugar and set aside.
- Use a medium size pot and set it on the stove on medium high heat. Pour the sugar coated cherries in the pot. Once it starts to boil, turn the heat to medium and give it a good stir. Cook for 10 minutes.
- The juice from the cherries will start to bubble out. Take a potato mash and mash as much as you can. If you like it more chunky then mash it less. Cook for another 5 minutes.
- Turn the heat off and put the almond extract in with some salt. Give it a good stir. Take the pot off the heat and let it cool to room temperature.
- Place the cherry syrup in a clean glass container (I like to use old jam jars that are cleaned and sanitized with hot boiling water). Cherry syrup can keep in the fridge for 3 months if stored properly.
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