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5 from 7 votes

Sour Cherry Syrup

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.
Course Breakfast
Cuisine Persian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20
Calories 95kcal
Author Candice


  • 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.


Add a tablespoon of the syrup (with a couple whole cherries) to a glass of sparkling water for a summer mocktail treat!


Calories: 95kcal | Carbohydrates: 24g | Sodium: 3mg | Potassium: 54mg | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3.8mg | Calcium: 8mg | Iron: 0.7mg