Sour cherry season is short, so you have to make the most of it! A fantastic way to do it is to turn your sour cherries into a batch of versatile sour cherry syrup that you can enjoy all Summer long.
This delicious syrup is perfect for pouring on pancakes, drizzling on waffles, and making a mocktail you’ll be craving every day this summer. It’s also a classic topping on Faloodeh.
Why This Recipe Works
The cherries are cooked just until soft, then removed so they don’t become mushy. The whole cherries left in the syrup are such a treat.
Using sour cherries instead of sweet cherries balances the sugar just perfectly for a syrup that isn’t overly sweet. Remember that you can always substitute the sour cherries out regular cherries, but know that your syrup will end up on the sweeter side if you do that.
This recipe works with fresh or frozen sour cherries as long as they were not processed before freezing. See ingredient notes.
My favorite way to use this syrup is as a sharbat or mocktail, but it is much more versatile than that. You can enjoy it on pancakes and waffles, drizzled on ice cream, when making Albaloo Polo, and so much more. See more recommendations below.
Ingredients and other cherries
Sour cherries – Sour cherries, tart cherries, bitter cherries, or pie cherries can be used in this recipe. My preference is the small, dark, sour cherries. You can use fresh cherries for this recipe, but it will result in a much sweeter syrup.
Note: If using frozen sour cherries, you want them whole, pitted, and still firm.
Sugar – You can use any granulated sugar in this recipe and I usually use cane sugar.
How to Make this Recipe
Pit and stem 1 pound of sour cherries. Add the cherries to a pot with 2 cups of water and 1 pound of sugar. Turn heat to low and stir until sugar is dissolved.
Bring the mixture to a boil, then reduce it to a simmer. Simmer for 20 minutes until cherries are soft.
Take cherries out of the syrup, and boil the syrup until it is thick enough to stick to the back of your spoon. Turn the heat off and add cherries back in.
Let it cool to room temperature. Keep in a sealed container in the refrigerator for up to 3 months.
How to use this syrup
This syrup is very versatile, and you can enjoy it as a topping on pancakes and ice cream, in mocktails, and even salad dressings. Try one of these:
- Sharbat or a mocktail: Add 1-2 tablespoons of the syrup and a few of the whole cherries to a glass and topping it off with sparkling water. I grew up drinking this treat with flat water, and that works, too.
- Syrup topping: Pour the syrup and cherries directly over pancakes, waffles, faloodeh, or ice cream.
- Salad dressing or marinades: This syrup works as a great emulsifier in salad dressings. Use 4 parts oil, 2 part vinegar, and 1 part syrup.
FAQs
Try your local farmers’ market or your local middle eastern grocery store. If you can buy in bulk and store them for later in the year you can enjoy sour cherry season for longer!
Sour cherries are in season in the summer, with June being the best time to eat them.
Sour cherries to have a tart, tangy flavor that makes it difficult to eat them raw. However, their flavor profile pairs brilliantly with sweet elements so they’re great in desserts and sweet recipes.
Sour cherries can be substituted with tart cherries, pie cherries, or bitter cherries.
Absolutely! Sour cherries are a popular addition to cocktails and mock-tails alike. My favorite way to enjoy them is with gin in a Sour Cherry Gin Limeade.
You can use a wide variety of cherries in pie, but you’ll commonly see tart or sour cherries used in pie recipes as they balance out the sugar in the filling. If you’re ready to make your own pie, try my cherry pie filling.
🍒 Related Recipes
Craving more sour cherry recipes? These dessert recipes and beverage options will help you make the most of sour cherry season. Check out all the summer recipes on the blog here.
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Sour Cherry Syrup
Print Recipe SaveIngredients
- 1 lb. sour cherries stemmed and pitted
- 2 cups water
- 1 lb. sugar granulated, cane, or turbinado
Instructions
- Pit and stem 1 pound of sour cherries.
- Add the cherries to a pot with 2 cups of water and 1 pound of sugar. Turn heat to low and stir until sugar is dissolved.
- Bring it to a boil, then reduce it to a simmer. Simmer for 20 minutes until cherries are soft.
- Take cherries out of the syrup, and boil the syrup until it is thick enough to stick to the back of your spoon. Turn the heat off and add cherries back in.
- Let it cool to room temperature. Keep in a sealed container in the refrigerator for up to 3 months.
Video
Notes
- Sharbat or a mocktail: Add 1-2 tablespoons of the syrup and a few of the whole cherries to a glass and topping it off with sparkling water. I grew up drinking this treat with flat water, and that works, too.
- Syrup topping: Pour the syrup and cherries directly over pancakes, waffles, or ice cream.
- Salad dressing or marinades: This syrup works as a great emulsifier in salad dressings. Use 4 parts oil, 2 part vinegar, and 1 part syrup.
Nutrition
This post was originally published in August of 2018 but was republished with new photos, step-by-step instructions, FAQs, additional sugar and cherry options, and tips in August of 2022.
Making this as I write. Think it would be nice to let people know how long it might take to boil down to a syrup. Mine is taking a bit longer than I thought but sure does taste good.
Great point, Eileen. It usually takes me about half an hour. But it will depend on how hot your stove gets. If you have one of those fancy gas stoves that don’t get that low, it will take less time. Just keep in mind that the higher the simmer the quicker it will be, but also the more likely it can reduce down too fast and burn if you step away for too long. Enjoy!
Hi there I’m just gonna give this a try gonna double the recipe but I was wondering have you ever froze this or canned this recipe? Just wondering how long it stays good for thank you hope it turns out.
Rhonda
I haven’t done either with this recipe, but you should be able to can it just like any fruit syrup. Here are the instructions to can fruit and fruit syrup on the Kerr Canning website.
Hi! Can you double this recipe? Thanks.
You sure can, Dianna! Just let it come to a light boil for a minute after the sugar dissolves.
Hello! How many cups would you say is equal to 2 lbs? I don’t have a kitchen scale. Love to try the recipe but I think I have less than 2 lbs. Thanks!
Hi Morgan! About 4 cups should be perfect. Enjoy!