• Instagram
  • Pinterest
  • TikTok
Subscribe & never miss a recipe →
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Proportional Plate
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
menu icon
go to homepage
  • RECIPES
  • LIFESTYLE
  • DESIGN
  • ABOUT
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • RECIPES
    • LIFESTYLE
    • DESIGN
    • ABOUT
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Seasons » Summer

    Sour Cherry Syrup

    Published: Aug 29, 2018 Modified: Aug 3, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE
    Top view of cooked sour cherries syrup.
    Top view of cooked sour cherries syrup with title text.

    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.

    Large jar filled with cherries and dark syrup.
    TABLE OF CONTENTS hide
    1 Why This Recipe Works
    2 Ingredients and other cherries
    3 How to Make this Recipe
    4 How to use this syrup
    5 FAQs
    6 Related Recipes
    7 Sour Cherry Syrup

    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, sugar, and water on a white countertop.

    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.

    Cherries simmering in a pot on a cooktop.

    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

    Where can I find sour cherries?

    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!

    When are sour cherries in season?

    Sour cherries are in season in the summer, with June being the best time to eat them.

    Do sour cherries taste sour?

    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.

    What can I substitute for sour cherries?

    Sour cherries can be substituted with tart cherries, pie cherries, or bitter cherries.

    Can I make a sour cherry cocktail?

    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.

    Do sour cherries work in cherry pie?

    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.

    Top view of a jar filled with sour cherry syrup and cherries.

    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.

    • Sour Cherry Gin Limeade
    • Sour Cherry & Honey Galette
    • Sour Cherry Shrub - Drinking Vinegar
    • The PERFECT Cherry Pie Filling

    ★ Did you make this recipe? Please give it a star rating below!★

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.

    Top view of cooked sour cherries syrup.
    Print Recipe
    5 from 12 votes

    Sour Cherry Syrup

    Make the most of sour cherry season with this sour cherry syrup you can enjoy for months!
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Condiment
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 20
    Calories: 104kcal
    Author: Candice

    Ingredients

    • 1 lb. sour cherries stemmed and pitted
    • 2 cups water
    • 1 lb. sugar granulated, cane, or turbinado
    US Customary - Metric

    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

    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.
    Sour cherries can be substituted with tart cherries, pie cherries, or bitter cherries.
    If using frozen sour cherries, you want them whole, pitted, and still firm.
    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, 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

    Calories: 104kcal | Carbohydrates: 27g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 165IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.3mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    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.

    « Corn, Tomato, & Mozzarella Bruschetta (or Salad!)
    Albacore Sashimi with Jalapeño & Ponzu »
    53 shares

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Dianna Kim

      August 24, 2020 at 8:17 am

      Hi! Can you double this recipe? Thanks.

      Reply
      • Candice

        August 26, 2020 at 7:44 am

        You sure can, Dianna! Just let it come to a light boil for a minute after the sugar dissolves.

        Reply
    2. M

      July 22, 2020 at 8:41 pm

      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!

      Reply
      • Candice

        July 22, 2020 at 9:10 pm

        Hi Morgan! About 4 cups should be perfect. Enjoy!

        Reply

    Primary Sidebar

    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
    • TikTok
    • Pinterest
    • Instagram

    Spring Recipes

    • 9 Nowruz Recipes & The Ultimate Guide to the Persian New Year
    • Noon Berenji - Cardamom Rose Cookies
    • Saffron Cod - Mahi ba Zafferan
    • Kuku Sabzi

    As Featured In

    Collage of logos.

    Fan Favorites

    • Persimmon Bread & Baking with Persimmons
    • Dalgona Matcha Latte
    • Matcha Green Tea Ice Cream
    • Quick & Easy Steak Taco Recipe

    Woman with a flower.

    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE
    • TikTok
    • Pinterest
    • Instagram

    Spring Recipes

    • 4 Ways to Make a Matcha Latte without a Whisk
    • Saffron Bamieh
    • Doogh
    • Matcha Lace Cookies (like Florentines)

    As Featured In

    Collage of logos.

    Fan Favorites

    • Easy Homemade Gnocchi
    • Pasta Puttanesca
    • Cardamom Krumkake with Mascarpone Filling
    • Cranberry Orange Scones

    Footer

    ^ back to top


    • TikTok
    • Pinterest
    • Instagram
    • About
    • Recipes
    • Subscribe
    • Proportional Plate LLC Accessibility Statement
    • Disclosure and Privacy Policy

    As an Amazon Associate, I earn from qualifying purchases.

    © 2023 Proportional Plate LLC

    53 shares