Cherry Syrup

Cherry Syrup

Makes 1 2/3 cups

Here’s a terrifically versatile syrup to make with a bounty of cherries, no pitting required! Serve it over everything from pancakes to blintzes to yogurt and ice cream, or mix it with seltzer for a refreshing alternative to bottled sodas.

  • 1 1/2 pound cherries, stems removed
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
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Combine cherries, sugar and 2 tablespoons water in a large saucepan and place over medium heat. Cover and cook until bubbling, about 4 minutes. Uncover and continue to cook, stirring frequently until cherries are very soft and starting to fall apart, about 30 minutes more. Allow to cool.

Place a strainer over a bowl. Pour in cherry mixture. Press down on cherries with a wooden spoon to extract as much juice and pulp as possible. Discard solids. Stir lemon juice into syrup. Will keep refrigerated a week or more.

Nutritional Info: 
Per Serving:Serving size: about 1 tablespoon, 30 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 8g carbohydrate (0g dietary fiber, 8g sugar), 0g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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