Fresh Cherry Syrup is such a beautiful addition to any cocktail. You can even put it over pancakes if that’s your thing. You’re going to want to make a big batch of this today while the cherries are fresh, because I’ve got a slew of drinks you can use this in coming up for you soon!
I bought 45 pounds of cherries last week.
20 pounds of bings, and 25 pounds of Rainiers. It was glorious. The kids ate cherries until they thought they would burst, and I had grand plans of pitting and freezing a bunch – which never actually happened.
That’s okay though, because we did get to find out how many cherries it takes before you get tired of them, which before I didn’t think was actually possible. While this recipe utilized Bing cherries, if you have Rainier cherries in your area those would work as well. Rainier cherries are my favorite fruit, flavor-wise, but they don’t give the beautiful color that these Bings do!
I did get a big batch of this cherry syrup made, however, and in the process made several delicious cherry cocktails that you guys are going to love!
It all starts with the syrup though, which is really just a flavored simple syrup.
Super flavorful sweetener for your cocktails, and a great way to use up some of those extra cherries. Plus you can use it to make this amazing Fresh Cherry Pina Colada.
- 2 cups water
- 2 cups sugar
- 3 cups cherries
- In a medium saucepan, combine all ingredients. You can pit the cherries or leave them with the pits if you'd like. Either way is fine.
- Use a potato masher to squish the cherries and release some juices.
- Simmer over medium heat for 5-6 minutes. Mixture will be slightly thickened, all the sugar should be dissolved, and the syrup should be a deep red color.
- Strain through a fine-mesh strainer, and store in the fridge for up to 2 weeks.
Need more cherry inspiration?