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This homemade cherry simple syrup is sweet, vibrant, and incredibly easy to make. It’s perfect for cocktails, coffee, cakes, desserts, and more—anywhere you want a burst of cherry flavor and a pop of color. I like using maraschino cherries and their juice for the boldest cherry flavor and that signature pink hue in drinks, but frozen or fresh cherries work too if you don’t mind a darker color and slightly milder taste.
There’s nothing better than a spring or summer afternoon with a fruity drink in hand, sunshine on your face, and nowhere to be. If you’re into making your own syrups, you might also love my Strawberry Syrup or this Lavender Lemon Syrup that’s perfect in a gin cocktail.
Emily’s Recipe Notes:
- Flavor: Sweet, fruity, with subtle vanilla or almond (depending on what you add)
- Difficulty: Easy and beginner-friendly
- Time: About 10–15 minutes start to finish
Why we love this cherry syrup: I love how quick and versatile this homemade syrup is—perfect for adding to drinks, iced tea, carbonated water, or even drizzling over pancakes. It reminds me of old fashioned Shirley temples I drank growing up. And that deep crimson color from the maraschino cherries? So pretty and perfect for cherry season, spring or summer. Plus it tastes way better than store-bought syrups!
Why This Recipe Works
When I first tested this syrup with regular cherries, the flavor turned out much more muted, and the color was a deep purple—not the vibrant red/pink I was going for. Plus, fresh cherries can be hard to find in early spring, especially if you’re craving something fruity before cherry season really starts.
Ingredients You’ll Need:
Ingredient Highlights & Some Swaps
Sugar
White sugar works best here. It keeps the syrup light in color and lets the cherry flavor shine through. You can use brown sugar if you want a deeper, caramel-like note, but it will darken the syrup.
Maraschino Cherries (+ the Cherry Juice from the Jar)
This gives the syrup that nostalgic, candy-like cherry flavor and vibrant red color.
Need a swap? Fresh or frozen cherries work too. I prefer dark cherries or a mix of dark and sour cherries. Use a cherry pitter or a small paring knife to remove the pit (if needed) and use about 1 cup. Most frozen cherries already have the cherry pits removed. Add them to the sugar and water before simmering, and mash them a bit to release the juices. The result will be darker in color and a little more mellow in flavor.
Vanilla Paste Or Almond Extract
Both are optional, but they add a nice depth. I love using vanilla extract or paste in cherry chai lattes, but almond extract would be delicious stirred into iced coffee or a cherry Italian soda. Use whichever suits the vibe you’re going for.
If you have one on hand, you could also use about 1/2 a vanilla bean pod. You’ll want to add it before you start simmering the syrup like in my vanilla simple syrup recipe.
Helpful Equipment
- Medium Saucepan or Small Pot: Used to simmer the syrup. Just large enough to give the liquid and cherries a little room to bubble without boiling over.
- Mason Jar or Airtight Container: For storing the finished syrup in the fridge.
- Funnel or Glass Measuring Cup: Makes pouring the syrup into your storage container easier and less messy.
- Fine Mesh Strainer or Metal Sieve: For straining out the whole cherries after simmering.
How to Make the Homemade Cherry Syrup
Combine granulated sugar, the maraschino cherry juice, and water in a saucepan or pot.
Add the whole maraschino cherries and mash them gently with a fork, wooden spoon or potato masher. If using fresh cherries, you can add them now as well!
Bring the mixture to a simmer over medium low heat. Simmer for 5-7 minutes stirring frequently until the sugar dissolves and to prevent it from boiling over.
Remove from the heat and stir in the vanilla or almond extracts.
Strain the syrup into a glass measuring cup.
Transfer the syrup to a storage jar and let cool completely at room temperature.
Serving Ideas
Lately, I’ve been loving a drop or two mixed into flavored club soda—it’s such an easy non-alcoholic drink, and it feels a little fancy without any effort. I’ve been sipping it on sunny weekend afternoons while planting in the garden, and it’s become one of my favorite summer drinks.
This syrup also works beautifully in cherry lemonade, homemade cherry cocktails (I’m dreaming of a cherry mojito!), or even a cherry chai tea latte (like the one I shared here recently!). You could also try swapping it into my Strawberry Latte recipe for a cherry flavored twist.
It’s also the perfect way to dress up a scoop of vanilla ice cream. Or if you’re feeling a little fancy for brunch, drizzle this sweet syrup over french toast, pancakes or waffles for a quick, fruit-forward topping!
Storage Tips from Emily’s Kitchen
- Let cool at room temperature:
Allow the syrup to cool completely before transferring it to the fridge. If it’s still warm, it may crystallize once chilled. - Use a clean, airtight container:
Store the syrup in a sterilized mason jar or another airtight container with a tight-fitting lid to keep it fresh longer. - Refrigerate for up to 2 weeks:
When stored properly, the syrup will keep in the fridge for about 2 weeks. - Expect it to thicken:
As the syrup cools, it will naturally become thicker—perfect for drizzling or stirring into drinks.
More Homemade Simple Syrups to Try
Cherry Simple Syrup for Cocktails, Coffee & More
Rate this RecipeIngredients
- ½ cup granulated cane sugar
- ¼ cup water
- ½ cup maraschino cherry juice, from the jar of cherries
- 10 whole maraschino cherries, see notes for fresh cherries
- 1 ½ tsp vanilla bean paste, or almond extract – optional
Instructions
- In a small saucepan, combine sugar, water, maraschino cherry juice, and whole cherries.½ cup granulated cane sugar, ¼ cup water, ½ cup maraschino cherry juice, 10 whole maraschino cherries
- Bring to a simmer over medium-low heat, whisking to dissolve the sugar. Mash the cherries with a fork or potato masher. Simmer for 5–7 minutes until slightly reduced and the syrup reaches a deeper red.
- Remove from heat and stir in vanilla bean paste or almond extract. Strain the syrup through a fine mesh sieve into a glass measuring cup.1 ½ tsp vanilla bean paste
- Let cool at room temperature, then transfer to an airtight jar. Refrigerate for up to 2 weeks. Makes ~1 cup.
Recipe notes
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Categories:
10 Ingredients or Less, 30 Minutes or Less, Drinks, Recipes, Seasonal, Simple Syrups, Spring, Summer,
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