Cherry Syrup
Bar Prep • syrup
Description
A versatile homemade cherry syrup made from fresh or frozen cherries, sugar, and a touch of lemon to brighten the fruit. Use in cocktails, mocktails, sodas, desserts, and coffee. It yields a rich, slightly tart syrup with true cherry flavor (not overly maraschino-sweet).
History
Fruit-based syrups have long been used in drinks and desserts; cherry syrup is a home-friendly variation of traditional simple syrups and fruit reductions used by bartenders to add natural cherry flavor without artificial syrups.
Instructions
Step 1.
Ingredients:
- 2 cups pitted cherries (fresh or frozen)
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice (optional, brightens flavor)
- Pinch of salt (optional)
- Optional: 1/2 teaspoon vanilla or almond extract (added off heat for depth)
- 2 cups pitted cherries (fresh or frozen)
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice (optional, brightens flavor)
- Pinch of salt (optional)
- Optional: 1/2 teaspoon vanilla or almond extract (added off heat for depth)
Step 2.
Steps:
1. Prep: Pit cherries (if fresh) and roughly chop any very large fruit. If using frozen, no need to thaw fully.
2. Combine: In a medium saucepan, add cherries, sugar, and water. Stir to combine.
3. Heat: Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Once simmering, reduce heat to low.
4. Simmer and mash: Simmer gently for 12–18 minutes, stirring occasionally. Use a wooden spoon or potato masher to break down cherries and release juices. The mixture should smell fragrant and slightly thicken.
5. Add lemon: Stir in lemon juice and a pinch of salt during the last 1–2 minutes of simmering. If using extracts, wait until off heat.
6. Strain: Remove from heat. For a clear syrup, pour the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing solids to extract as much liquid as possible. For a pulpy syrup, reserve some of the solids or partially strain.
7. Reduce (optional): If syrup seems thin, return strained liquid to the pan and simmer 3–6 minutes more until desired consistency (it will thicken slightly as it cools).
8. Finish: Off heat, stir in vanilla or almond extract if using. Taste and adjust sweetness or acidity.
9. Cool and bottle: Let cool to room temperature, then transfer to a clean, sterilized bottle or jar. Seal and refrigerate.
10. Label and date the container. Shake gently before use if separation occurs.
1. Prep: Pit cherries (if fresh) and roughly chop any very large fruit. If using frozen, no need to thaw fully.
2. Combine: In a medium saucepan, add cherries, sugar, and water. Stir to combine.
3. Heat: Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Once simmering, reduce heat to low.
4. Simmer and mash: Simmer gently for 12–18 minutes, stirring occasionally. Use a wooden spoon or potato masher to break down cherries and release juices. The mixture should smell fragrant and slightly thicken.
5. Add lemon: Stir in lemon juice and a pinch of salt during the last 1–2 minutes of simmering. If using extracts, wait until off heat.
6. Strain: Remove from heat. For a clear syrup, pour the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing solids to extract as much liquid as possible. For a pulpy syrup, reserve some of the solids or partially strain.
7. Reduce (optional): If syrup seems thin, return strained liquid to the pan and simmer 3–6 minutes more until desired consistency (it will thicken slightly as it cools).
8. Finish: Off heat, stir in vanilla or almond extract if using. Taste and adjust sweetness or acidity.
9. Cool and bottle: Let cool to room temperature, then transfer to a clean, sterilized bottle or jar. Seal and refrigerate.
10. Label and date the container. Shake gently before use if separation occurs.
Step 3.
Tips: For a darker, more complex syrup, roast halved cherries for 15–20 minutes at 400°F before simmering. To preserve longer, add 1 tablespoon (15 ml) neutral spirit (vodka) per cup of syrup or freeze in portions.
Storage
Keep refrigerated in a sterilized, airtight bottle or jar. Good for about 10–14 days in the fridge; for longer storage freeze in ice-cube trays for up to 3 months. Optionally add ~1 tablespoon vodka per cup of syrup to extend shelf life slightly (will add trace alcohol).