Fresh Cherry Syrup Recipes

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CHERRY SYRUP

My mom and grandma have been making this fruity syrup to serve with fluffy waffles and pancakes ever since I was a little girl. Now I make it for my sons, who love it as much as me!-Sandra Harrington, Nipomo, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 cups.

Number Of Ingredients 6



Cherry Syrup image

Steps:

  • Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 100 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

1 package (12 ounces) frozen pitted dark sweet cherries, thawed
1 cup water
2-1/2 cups sugar
2 tablespoons butter
1/2 teaspoon almond extract
Dash ground cinnamon

SOUR CHERRY SYRUP

Provided by Anton Nocito

Categories     Fruit     Cherry     Spring     Summer     Chill     Simmer     Boil     Drink

Yield Makes about 2 cups

Number Of Ingredients 3



Sour Cherry Syrup image

Steps:

  • In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
  • Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.

2 quarts fresh sour cherries, pitted
2 cups sugar
Juice of 1/2 lemon

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