Cherry Simple Syrup with Frozen Cherries
This cherry simple syrup is made with frozen dark sweet cherries, so you can make it any time of year without huntin down fresh fruit. I like it for homemade sodas, iced coffee, mocktails, and cocktails because it adds reals cherry flavor without a lot of extra work.
Cherry Simple Syrup with Frozen Cherries
Over the last few weeks Kim and I have been focused on creating drink syrups for the webiste.
With Summer coming on, we want to share some simple syrups that anyone can make and use to create tasty, bubbly drinks.
We already have a blueberry simple syrup, peach syrup, and a raspberry simple syrup. Today, we’re adding our cherry syrup for drinks.
If you’re looking for an unflavored drink syrup, then don’t forget that we also have a regular simple syrup for drinks.
Now, you might be wondering, what can I do with all these different flavored syrups? Well, I’m glad you asked!
What This Cherry Syrup is Best For
You can substitute our cherry simple syrup in most recipes that call for cherry flavoring like a cherry limeade, cherry lemonade, or cherry limeade slush for instance.
From Italian sodas or bottled drinks like a cherry-vanilla soda are perfect candidates for this syrup.
Try a cherry flavored filling or cream cheese frosting using softened cream cheese, powdered sugar, and our syrup!
How to Make Cherry Simple Syrup
First, gather the ingredients. Don’t worry about thawing the cherries, we balanced the recipe to work with frozen fruit.
Next, place the frozen cherries, water, sugar, and lemon juice into a medium saucepan. Place the pan over low to medium heat.
After that, bring the mixture to a simmer and stir the ingredients until the sugar completely dissolves.
Now, using a potato masher or a wooden spoon, smash the cherries down a little. Then, let the liquid simmer for 8 to 10-minutes.
This will allow everything to cook down and concentrate the intense cherry flavoring. Once it’s cooked down, remove the pan from the heat.
Let the syrup cool for about 15-minutes before you begin straining the out the fruit. Kim poured the mixture through a mesh sieve.
However, if you don’t have one, I recommend using a strainer. All your doing is separating the fruit from the liquid.
Last, when the cherry simple syrup has been strained, pour it into a container with a lid (like a mason jar).
Store it in your fridge for up to a week and use it to flavor any food or drink that calls for cherry flavoring. Best of all, it also works pretty well as a flavored food coloring.
Just something to keep in mind. That’s it, the recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
Why Frozen Dark Sweet Cherries Work Best
We prefer to use dark cherries because they’re available in most grocery stores, and they aren’t overly sweet. That means you can make this simple syrup year round and control the sweetness to your liking.
How Strong the Flavor Should Be
It sounds silly but “medium strong.” You should definitely be able to taste cherry flavor and not have to add several ounces to your drink. On the other hand, you don’t want it to overwhelm your cocktail or coffee either.
Make sure you don’t use too much water since that can weaken the taste. If you need to strengthen the flavor, let the cherries steep in the syrup for about 30 minutes before straining.
Storage and Freezing
Store leftover syrup in a sealed jar in the fridge for up to two weeks. If it gets cloudy or discolored, toss it out.
To freeze, pour it into ice cube trays until frozen. Pop the cubes into a freezer bag and use within 3 months.
More Drink Syrups to Try:
How to Video
Ingredients
- 16 ounces dark sweet cherries, frozen, pitted
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon freshly squeezed lemon juice
💌 Don't forget to save this recipe!
Instructions
- Place the cherries, sugar, water, and lemon juice in a medium saucepan. Bring to a simmer over low-medium heat and stir until the sugar is dissolved. Use a wooden spoon or potato masher to smash the cherries as they cook.16 ounces dark sweet cherries1 cup granulated sugar1 cup water1 teaspoon freshly squeezed lemon juice
- Allow the mixture to continue to simmer for 8 to 10 minutes until the fruit has broken down.
- Remove from heat, and allow the mixture to cool for 10 to 15 minutes or longer if desired. Pour the mixture through a mesh sieve to remove the fruit pieces.
- Use the cherry syrup to flavor sodas, alcohol based drinks, or as a drizzle for desserts. Store the leftover in the refrigerator for up to two weeks.
Hello, I was wondering if this could be made and frozen.
Good Morning Sheila, that’s a good question. You shouldn’t have a problem freezing the syrup. I would let it cool completely in the fridge before transferring it to a freezer. Thank you for you question and have a wonderful day 🙂
I made this recipe, for my bourbon cocktails ! ( with fresh cherry from jewel Osco)
Recipe really simple but ,,delicious “!
Thank you Nick! Kim and I are glad you enjoyed the syrup. Thank you again for commenting and rating the recipe! Have a great day 🙂
Hi! I followed this recipe but my syrup has little to no flavor 🙁 any suggestions? I used 1 cup water, sugar, 16 oz frozen cherries and fresh lemon juice
Good morning Mackenzie, that’s unfortunate, sorry to hear that. One reason could be the type of frozen cherry. I don’t think we mentioned it in the recipe, but we used sweet, dark cherries. Any other type of cherry may not give as much flavor. I will add information that to the recipe today. The only other thing I can think of is the cherries were harvested out of season. Which, there’s nothing you can do about that.
One way to incorporate more flavor with be to reduce the amount of water and try again. You could also place the mixture into a blender (once it has cooled), pulse it, then strain the liquid. I hope these suggestions help! Sorry again things didn’t work out for you. Thank you for letting us know. Have a lovely day!
Could this be used to make Kool ade or jello from gelatin? I’m looking for a way to make things not store-bought. thanks! ♥️
Hi!
That’s a good question! I’m not sure how the simple syrup could be incorporated into gelatin but homemade Kool ade “might” work. John and I make flavored sodas with simple syrup and soda water, so that might be a place to start. Here’s our homemade blueberry soda recipe if you’d like to see an example. We hope you have a wonderful day! 🙂
Wonderful stuff. I use it to make cherry iced tea. The leftover cherry mash I add to my overnight oats so they don’t get wasted.
Thank you Sheila! We’re glad you like the syrup. Using the leftover cherries in your oats in a wonderful idea. Thank you for sharing and have a lovely day 🙂
Hi. I have steam juicer. How much juice would you need to make this recipie? Thanks
Good morning Sandra, that’s an interesting question. I did a little research and my best guess is about 10-12 ounces of juice. Then you would add the sugar (optional) and and lemon juice. After that, cook down the mixture for about 5 minutes to dissolve the sugar. Last, let it cool and transfer it to your storage container. Store the juice in your fridge. Now, I’ve never used steamed cherry juice, so I’m not 100% certain these instructions will produce the best syrup. Please let us know how it turns out. Have a lovely day 🙂
This makes a delicious cherry soda. I used fresh cherries rather than frozen. (The most work was the pitting.) You can also save the fruit solids in a separate jar to use as preserves on bread or biscuits.
Thanks so much, Heather! We also love to use simple syrups for homemade sodas. Saving the fruit solids was a great idea, and I bet it will be amazing on biscuits. Have a fantastic weekend! 🙂
Making cherry syrup now. Do you think I could use cherry left over in a jello
Hi Carol!
We haven’t tried, but that could work! It sounds tasty.
This syrup looks fresh and delicious! But only 1 week shelf-life. Is there a way to make simple syrups so they have a longer shelf life? I Was hoping to make drink syrups for Gift in small bottles.
Good Morning Vicki, that’s a great question. Kim and I talked about this one and even looked at store-bought syrups. The store-bought versions have much longer shelf lives due to the preservatives added to the syrups. Since ours is made fresh, it doesn’t last as long. Unfortunately, we have no way of extending the syrup’s shelf life because we don’t access to commercial additives and chemicals that will extend the life of a product. Sorry, I couldn’t be more helpful. Have a lovely day 🙂
Maybe it could be frozen?
Freeze them in an ice cube tray. It’s what I do, in one tablespoon or teaspoon size, or whatever your heart desires. Pop one into a drink and food t go. I also use a artificial sweeter that is same use as sugar.
That’s great advice, David. Thank you for sharing!
@Sheri, I am planning to freeze some since I won’t use it all up. I made a low-cal version using Monkfruit. Looking forward to a bourbon cocktail!
@Vicki, I’ve heard adding vodka can help extend fridge life!
A 1:1 ratio of sugar and water will last up to 3 weeks refrigerated at 2:1 sugar to water will last about twice as long. Also known as a rich syrup.