Our favorite season – cherry season – is here again! Coryanne from our Kitchen Council is kicking off a summer of cherry-centric posts with a simple cherry syrup recipe using our delicious California-grown Stemilt cherries (which you can find in stores now). Enjoy!

Juicy, sweet, tangy and crisp, cherries welcome in the summer months in a way that no other fruit can.  I’m a sucker for the first cherry of the season.  The moment I see them in the grocery store I start dreaming of all the things I will make, and those fabulous red stained fingertips that emerge once we start snacking on them.

Cherry syrup is almost always the first thing we make because it offers so many options.  It is such a simple recipe that it practically cooks itself making it easy to put away those sugary store bought jars; so easy in fact that my children are now grand masters at making it. We love it in and on everything from ice cream, cocktails, milkshakes, smoothies, and yogurt; or even a small splash to jazz up those often too sweet Shirley Temples that my children never tire of.

Whipping up a batch of homemade Shirley Temples is as quick as adding a splash of fresh cherry syrup to a tall glass, topping with lemon lime soda and then garnishing with a fresh cherry. For an even healthier twist, skip the soda and replace with sparkling water and the juice of half a lemon.

Simple Sweet Cherry Syrup Recipe

Ingredients

  • 2 lbs of dark sweet Stemilt cherries, stems removed
  • 1/2 cup of white granulated sugar
  • 1/3 cup of water

This simple cherry syrup recipe is great in cocktails, mocktails, milkshakes and more.

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  • In Category
    Cherries, Summer

This simple cherry syrup recipe is great in cocktails, mocktails, milkshakes and more.

Instructions

  1. Add the water and the sugar to a large saucepan and cook on medium heat until the sugar is dissolved; stirring occasionally while it warms.
  1. Once the sugar is dissolved add the cherries and cook on medium high heat for 20 minutes or until the skins start to split. Then reduce the heat to a simmer and cover, cooking on low heat for a further 10 minutes or until they are soft to the touch.
  1. Finish by straining over a medium heat safe bowl using a fine mesh strainer to mash the cherry juice from the cherries. Discard the skins and pits left in the strainer, and then allow the syrup to rest at room temperature before chilling. Seal into an airtight jar and store for up to 2 weeks.