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.
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.