Black Cherry Syrup

Why You’ll Love This Recipe

I love Black Cherry Syrup because I get a satisfying combination of rich, jammy fruit and clean sweetness in every drop. Fresh dark cherries, a squeeze of lemon, and a touch of vanilla give the syrup plenty of deep, wine-like flavor, while the sugar keeps it smooth and pourable.

I also appreciate how simple this recipe is. I simmer a few ingredients in one saucepan, so I get a homemade syrup with minimal cleanup and none of the artificial taste of many store-bought versions.

Another reason I keep this recipe in my rotation is its flexibility. I can use fresh or frozen cherries, adjust the sweetness, and use the syrup in drinks, desserts, and breakfast dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Syrup

• 1 pound (450 g) fresh or frozen dark sweet cherries, pitted and halved (about 3 cups)
• 3/4 cup granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Flavor (Optional)

• 1/4 teaspoon almond extract
• 1 cinnamon stick
• 1 strip orange peel
• 1 tablespoon bourbon or amaretto, added after cooling

For Serving

• Sparkling water, Italian sodas, and cherry limeade
• Cherry lattes, cold brew, and milkshakes
• Old fashioneds, Manhattans, and prosecco spritzes
• Pancakes, waffles, yogurt, or vanilla ice cream
• Cheesecake or cake layers, for drizzling

Directions

1. I rinse the cherries, remove the stems, and pit them with a cherry pitter or the tip of a knife. I cut them in half so they release their juice quickly.
2. In a medium saucepan, I combine the cherries, sugar, water, lemon juice, and salt. I add the cinnamon stick or orange peel, if using.
3. I place the saucepan over medium heat and stir until the sugar begins to dissolve.
4. I bring the mixture to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally and lightly mashing the cherries with the back of a spoon to release more juice and color. I take care not to boil it hard, since a vigorous boil can dull the fresh fruit flavor.
5. I remove the saucepan from the heat and stir in the vanilla extract and almond extract, if using. I let the syrup steep for 15 minutes so the flavor deepens.
6. I pour the mixture through a fine-mesh sieve set over a bowl or jar, pressing gently on the cherries to extract the liquid. For a clearer syrup, I let it drip without pressing.
7. I let the syrup cool completely, then cover it with a lid and refrigerate it. I shake or stir the syrup before each use.
8. I save the leftover cherry pulp to stir into oatmeal or yogurt, spoon over ice cream, or blend into smoothies.

Servings and Timing

I get approximately 1 1/2 cups of syrup, which provides about 24 tablespoons.

• Servings: About 1 1/2 cups
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Steeping time: 15 minutes
• Total time: About 30 minutes, plus cooling time

The exact flavor depends on the sweetness of my cherries, so I taste the syrup before bottling it and adjust the sugar or lemon juice next time to match my preference.

Variations

• Cherry Vanilla Syrup: I add a split vanilla bean while the syrup simmers for a creamier, soda-fountain flavor.
• Almond Cherry Syrup: I increase the almond extract to 1/2 teaspoon for a flavor reminiscent of cherry pie.
• Honey Cherry Syrup: I replace half of the sugar with honey for a softer, floral sweetness.
• Rich Cherry Syrup: I use 1 1/2 cups of sugar and 1 cup of water for a thicker, sweeter syrup that lasts longer.
• Spiced Cherry Syrup: I add a cinnamon stick, star anise, or a few whole cloves for a warm, holiday-inspired flavor.
• Sugar-Free Version: I use a 1:1 granulated sugar substitute, such as allulose or a monk fruit blend, and keep the syrup in the refrigerator for up to 2 weeks.

Storage/Reheating

I prefer using Black Cherry Syrup within the first week because the color and fruit flavor are at their brightest, but it keeps well in the refrigerator.

I let the syrup cool completely, then transfer it to a clean, airtight jar or bottle and refrigerate it promptly. I keep it refrigerated for up to 2 weeks.

If the syrup thickens in the refrigerator, I warm the jar in a bowl of hot water or microwave it for 10 to 15 seconds, then stir until smooth. I can also add a splash of warm water to loosen it.

I can freeze the syrup in ice cube trays or freezer-safe containers for up to 6 months. I pop out a cube whenever I need a single serving for drinks or desserts.

I always use a clean spoon when I dip into the jar, and I discard the syrup if it looks cloudy, smells sour, or shows any mold.

FAQs

Can I use frozen cherries?

Yes. I use frozen pitted cherries straight from the freezer without thawing them. They release a lot of juice as they heat, so the syrup often turns out even more vibrant and flavorful.

What type of cherries work best?

I like dark sweet cherries, such as Bing, Lambert, or Chelan, for their deep color and rich flavor. Tart cherries also work, but I increase the sugar to balance their acidity.

Do I have to pit the cherries?

I recommend it, since cherry pits can make the syrup taste bitter if they’re simmered and crushed. If I’m short on time, I leave the pits in whole, simmer gently, and strain carefully, though I never crush them.

Why did my syrup turn brown or dull?

Overcooking or boiling the syrup too hard can dull the color and give it a cooked, jammy flavor. I simmer it gently and remove it from the heat as soon as the cherries are soft. A little extra lemon juice also helps preserve the color.

How much syrup should I use in a drink?

I start with 1 to 2 tablespoons for a glass of sparkling water or lemonade and adjust to taste. Because the syrup is concentrated, a small amount goes a long way.

Conclusion

Black Cherry Syrup is one of my favorite ways to turn a bowl of dark cherries into a deep, fruity, and satisfying sweetener. Juicy cherries, a touch of lemon, and a hint of vanilla come together for a syrup that feels special but takes hardly any effort.

Black Cherry Syrup

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Black Cherry Syrup is a deep, ruby-red syrup made with dark sweet cherries, sugar, and a splash of lemon juice. It takes about 25 minutes and tastes like concentrated summer fruit. Stir it into sparkling water for homemade cherry soda, mix it into cocktails and lemonade, or drizzle it over ice cream, pancakes, cheesecake, and yogurt.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 1 1/2 cups (24 tablespoons)
• Category: Beverage
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 pound (450 g) fresh or frozen dark sweet cherries, pitted and halved
• 1 cup (240 ml) water
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract (optional)
• 1/4 teaspoon almond extract (optional)
• Pinch of salt

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Instructions

1. Combine the cherries, water, sugar, and salt in a medium saucepan over medium heat.
2. Stir until the sugar dissolves completely, about 3 to 4 minutes.
3. Bring to a gentle simmer, then reduce the heat to low. Cook for 15 to 20 minutes, lightly mashing the cherries with a spoon as they soften, until the liquid turns deep red and slightly syrupy.
4. Remove from the heat and stir in the lemon juice, vanilla extract, and almond extract, if using.
5. Let the syrup cool for 15 minutes.
6. Pour through a fine mesh strainer into a clean jar or bottle, pressing lightly on the cherries to extract the liquid. For a clearer syrup, let it drip without pressing.
7. Cool completely, then cover and refrigerate.

Notes

• Frozen cherries work well: There is no need to thaw them first, but you may need an extra 2 to 3 minutes of simmering.
• Don’t boil hard: A gentle simmer keeps the flavor fresh and the color bright.
• Save the cherry pulp: Spoon it over yogurt, oatmeal, or ice cream, or stir it into smoothies.
• Adjust the sweetness: Very ripe cherries need less sugar. Taste and add more if the cherries are tart.
• Storage: Keep in an airtight container in the refrigerator for up to 2 weeks.
• Freezing: Freeze in ice cube trays, then store the cubes in a freezer bag for up to 3 months.
• Ways to use it: Mix with sparkling water for cherry soda, add to Shirley Temples, bourbon cocktails, or iced tea, or drizzle over pancakes, waffles, and cheesecake.
• Flavor ideas: Add a split vanilla bean, a cinnamon stick, or a strip of orange peel while it simmers.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 30
• Sugar: 7 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 8 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg