Cherry Syrup – A Quick and Easy Method

Step-by-step method

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At a glance

You're making a vibrant cherry syrup that takes about 25 minutes of hands-on cooking. The process is straightforward—you'll simmer cherries until soft, press them through a sieve, dissolve sugar and citric acid in the strained juice, then jar it up. The trickiest part is straining the cooked cherries thoroughly to get all that lovely juice, but once you've got it bottled, you'll have a delicious syrup that'll brighten up lemonades and iced teas all summer long.

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    Cook the cherries

    Simmer the cherries with water until soft. While cooking, mash them from time to time with a wooden spoon or a potato masher.

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    Strain

    Once the cherries are soft and fully cooked down, press them through a sieve to strain out the juice. Add the sugar and citric acid and simmer a little longer, until the sugar has dissolved.

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    Fill the jars

    Pour into prepared jars that are clean and warmed. Wipe the lids with plum brandy (or cherry brandy) before sealing. If you like, you can process the syrup in a water bath for extra keeping.

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Cherry Syrup – A Quick and Easy Method

bohynekuchyne
Active time total 30 min
Prep — Cook 30 min
Plus 1 min of resting (not counted in active time)
5 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

What's in it?

845 kcal

Calories

201 g

Carbohydrates

0 g

Fats

0 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Already got your cherries canned, your cherry jam made, and a stash of cherries in the freezer for pie? But we bet you don't have cherry syrup yet. My recipe won't give you any real trouble, and come summer you'll be turning out litre after litre of homemade lemonade with it. Or stir it into iced tea.

Gluten-free Lactose-free Vegan Vegetarian Drink Canning & Preserving

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