Buy as many sour cherries as you feel like pitting, add some sugar, and you’re most of the way to this delicious syrup that’s perfect for pancakes, waffles, and a mocktail you’ll be craving every day this summer. One batch of this sour cherry syrup will be enjoyed all month long!
I love this syrup. The tartness of the cherries balances the sugar just perfectly. And my favorite way to use this syrup is adding 1-2 tablespoons of the syrup, with a few whole cherries, to a glass of sparkling water. I grew up drinking this treat and am excited to have a homemade version without all the preservatives.
Sour Cherry Syrup
- 2 lbs. sour cherries stemmed and pitted
- 1 lemon zested and juiced
- 1.5 cups turbinado sugar
- Chop about 3/4 of the cherries into quarters, and leave the rest whole.
- Add your cherries, lemon zest, and lemon juice to a large nonreactive pot with just enough water to cover the bottom of the pot.
- Stir every few minutes until the cherries get very soft, about 20 minutes.
- Add your sugar and cook over medium high until the sugar is completely dissolved.
- Add the warm syrup to clean jars and cover. Cool at room temperature. Keeps in the fridge for up to 3 months.
You can substitute for regular cherries for these sour cherries, but know that your syrup will end up on the sweeter side!
Where do you find them? Try the farmers market or a middle eastern grocery store.
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