Cherry Simple Syrup

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Our cherry simple syrup recipe is the perfect way to add a ton of cherry flavoring to any drink. Try adding it to your favorite cocktails and sodas.

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 simple syrup for drinks.

The cherry simple syrup in a bottle surrounded by lemons halves.

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!

How do you use cherry syrup?

You can use it for a number of things. In fact, you can substitute our cherry simple syrup in most recipes that call for cherry flavoring like a cherry limeade or cherry limeade slush for instance.

From cocktails like a cherry bourbon smash or pink lady to regular drinks like a cherry-vanilla soda are perfect candidates for this syrup.

Additionally, cherry flavored fillings and frostings use syrups like this one.

Try combining softened cream cheese, powdered sugar, and our syrup to create a cherry cream cheese frosting!

How to make a 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.

Cherries, water, sugar, a lemon juice in a saucepan.

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.

The mashed fruit has cooked down and ready to strain.

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.

The syrup being strained into a glass measuring cup.

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 πŸ™‚

The finished syrup stored in a decorative milk bottle.
The finished syrup stored in a decorative milk bottle.

Cherry Simple Syrup Recipe

4.6 from 25 votes
Print Pin Text
Author: John
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Times: 15 minutes
Total Time: 30 minutes
Servings: 8 Servings


  • 16 ounces cherries, frozen, pitted
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon freshly squeezed lemon juice, freshly squeezed


  • 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. Allow the mixture to continue to simmer for 8 to 10 minutes until the fruit has broken down.
    16 ounces cherries
    1 cup granulated sugar
    1 cup water
    1 teaspoon freshly squeezed lemon juice
  • 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 a week.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2-ounces of the cherry simple syrup. Actual calories will vary.
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.


Serving: 2Ounces | Calories: 132kcal | Carbohydrates: 34g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 127mg | Fiber: 1g | Sugar: 32g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.2mg
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  1. 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! β™₯️

    1. 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! πŸ™‚

  2. 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.

    1. 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 πŸ™‚

    1. 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 πŸ™‚

  3. 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.

    1. 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! πŸ™‚

  4. 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.

    1. 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 πŸ™‚

    2. @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!

    3. 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.

4.64 from 25 votes (25 ratings without comment)

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