Best Cherry Syrup Recipes

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CHERRY SYRUP



Cherry Syrup image

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

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

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.

SOUR CHERRY SYRUP



Sour Cherry Syrup image

Provided by Anton Nocito

Categories     Fruit     Cherry     Spring     Summer     Chill     Simmer     Boil     Drink

Yield Makes about 2 cups

Number Of Ingredients 3

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

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.

FLUFFY AMERICAN PANCAKES WITH CHERRY-BERRY SYRUP



Fluffy American pancakes with cherry-berry syrup image

You'll flip over these next level fluffy American pancakes - the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 40m

Yield Makes 12 (serves 2-4, depending on your appetite)

Number Of Ingredients 15

350g self-raising flour
2 tsp baking powder
¼ tsp ground cinnamon
2 tsp caster sugar , plus 2 tbsp
2 large eggs
150g buttermilk or plain yogurt
325ml milk
200g fresh or frozen blueberries
150g frozen or canned pitted cherries
1 tsp cornflour
1 vanilla pod , or 1 tsp bean paste or extract
200g thick-cut smoked streaky bacon
flavourless oil , such as vegetable or sunflower, for frying
200g mascarpone
maple syrup , to serve

Steps:

  • Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.
  • Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.
  • Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.
  • Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.
  • When you're halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.
  • To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.

Nutrition Facts : Calories 932 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium

CHERRY COKE SYRUP



Cherry Coke Syrup image

Make and share this Cherry Coke Syrup recipe from Food.com.

Provided by Mary Butterfield

Categories     Beverages

Time 5m

Yield 1 cup

Number Of Ingredients 3

1 package cherry Kool-Aid
1 1/2 cups water
1/2 cup granulated sugar

Steps:

  • Stir together and keep refrigerated To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke.

ALMOND PANCAKES WITH SOUR CHERRY SYRUP



Almond Pancakes with Sour Cherry Syrup image

Provided by Zoe Singer

Categories     Breakfast     Brunch     Christmas     New Year's Day     Dried Fruit     Almond     Healthy     Self

Yield Serves 8

Number Of Ingredients 14

1/2 cup dried sweetened sour cherries
1 cinnamon stick
1/2 cup maple syrup
1 1/2 cups all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon kosher salt
2 eggs, beaten
2 cups lowfat buttermilk
1/4 teaspoon almond extract (optional)
Oil or butter, for greasing pan
1/2 cup sliced almonds, divided
1/2 cup nonfat plain Greek yogurt

Steps:

  • In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.

CHERRY SYRUP FOR CHERRY COKE



Cherry Syrup for Cherry Coke image

Great idea for a theme party, when out house wants to watch a movie. We act like its a food stand, and we make difeernet drinks. Fun for the kids..

Provided by NIKKI SMITH

Categories     Other Drinks

Time 25m

Number Of Ingredients 3

1 pkg regular package cherry flavor kool-aid
1 1/2 c water
1/2 c granulated

Steps:

  • 1. Stir together and keep refrigerated. To make a glass of good cherry coke, add 2 to 3 tablespoons to one glass of Coke

MAPLE CHERRY SYRUP



Maple Cherry Syrup image

This fruity warm syrup will add flair and flavor to pancakes, waffles or French toast at your breakfast table. Orange juice, lemon juice and tart cherries mix with traditional maple syrup in this unique recipe.-Cherry Marketing Institute, Jane Baker, Lansing, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 1-1/2 cups.

Number Of Ingredients 8

3/4 cup maple syrup
1/2 cup packed brown sugar
1/4 cup honey
Juice of 1 orange plus 1 teaspoon grated peel
Juice of 1/2 lemon plus 1/2 teaspoon grated peel
1/2 cup dried tart cherries, chopped
1 tablespoon butter
1/2 teaspoon ground cinnamon

Steps:

  • In a large saucepan, combine the first five ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes. Add cherries. Cook for 2 minutes. Stir in butter and cinnamon until butter is melted. Serve over pancakes, waffles or French Toast.

Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 50g carbohydrate (45g sugars, Fiber 1g fiber), Protein 1g protein.

HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES



Honey Tangerine Granita with Sour Cherry Syrup and Fresh Raspberries image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield 4 servings

Number Of Ingredients 10

Granita:
3 cups water
5 honey tangerines, juiced
1 lemon, juiced
2 tablespoons honey
1/2 cup sugar
2 cups pitted sour cherries
1/4 cup water
3 tablespoons sugar
1 container fresh raspberries

Steps:

  • Granita:
  • Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
  • Syrup:
  • Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
  • Assembly:
  • Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.

CHERRY SIMPLE SYRUP



Cherry Simple Syrup image

This is a simple syrup bumped up with the flavor of fresh black cherries. It can be used in many different cocktails or refreshing summer drinks.

Provided by KelliAnn

Categories     Beverages

Time 20m

Yield 1 cups

Number Of Ingredients 4

1 cup water
1 cup sugar
15 fresh cherries, pitted
fresh thyme sprigs or basil sprig, for some extra flavor

Steps:

  • Combine the water, sugar, cherries (and herbs if using) in a saucepan over medium heat. Use the back of a spoon or a muddler to smash the cherries as much as possible. Bring the mixture to a boil and then lower the heat. Let simmer until the sugar is dissolved. Remove from the heat and let cool. Once cooled for about an hour, strain through a fine mesh strainer into a glass jar with a lid. Place in the refrigerator. This can be stored for about one week. Enjoy!

Nutrition Facts : Calories 851.5, Fat 0.2, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 219.7, Fiber 2.6, Sugar 215.4, Protein 1.3

CHERRY PANCAKES WITH CHERRY-MAPLE SYRUP



Cherry Pancakes With Cherry-Maple Syrup image

Provided by Molly O'Neill

Categories     breakfast, lunch, main course

Time 40m

Yield Four servings

Number Of Ingredients 11

1 cup maple syrup
1 cup dried sour cherries, chopped
1 egg
1 1/2 cups buttermilk
1 1/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter, cooled
1/2 cup chopped dried sour cherries

Steps:

  • To make the syrup, bring the maple syrup to a boil in a medium-size saucepan. Immediately remove from the heat and stir in the chopped cherries. Let stand at least 8 hours or overnight in the refrigerator. Strain.
  • To make the pancakes, whisk together the egg and buttermilk in a medium-size mixing bowl. Sift together the flour, sugar, baking powder and baking soda, and combine with egg mixture. Stir in the melted butter and the cherries.
  • Spoon the batter onto a hot griddle and cook until golden brown on both sides. Repeat with remaining batter. Warm the cherry syrup and place in a small pitcher. Divide the pancakes among 4 plates and serve immediately, with the cherry syrup on the side.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 3 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 60 grams, TransFat 0 grams

CHERRY SYRUP FOR CHERRY COKE



Cherry Syrup for Cherry Coke image

Provided by My Food and Family

Categories     Recipes for Drinks

Number Of Ingredients 3

1 units cherry
1.5 cups water
0.5 cups granulated sugar

Steps:

  • Stir together and keep refrigerated.
  • To make a glass of good cherry Coke, add 2 to 3 tablespoons to one glass of Coke.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SOUR CHERRY SYRUP



Sour Cherry Syrup image

Pour in about a half inch of syrup into a tall glass, and add lots of ice cubes and seltzer or club soda. You might even prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well.

Provided by NcMysteryShopper

Categories     Beverages

Time 21m

Yield 3 Quarts

Number Of Ingredients 4

6 1/2 lbs fresh sour cherries, stemmed and pitted or 4 1/2 lbs pitted unsweetened frozen sour cherries
11 cups sugar
5 1/2 cups water
3/4 cup fresh lime juice (from about 6 limes)

Steps:

  • Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
  • In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
  • Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
  • Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
  • Strain the syrup into jars and let cool completely before storing.

Nutrition Facts : Calories 3345, Fat 3, SaturatedFat 0.7, Sodium 51.1, Carbohydrate 858.1, Fiber 16, Sugar 816.4, Protein 10.1

CHERRY CHIP WAFFLES WITH CHERRY SYRUP



Cherry Chip Waffles with Cherry Syrup image

While on a recent trip to Door County, Wisconsin, for a family reunion, I created this yummy recipe using some freshly picked cherries. It was a hit with all ages and everyone was asking for more. -Heather Karow, Burnett, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 16

1/2 cup sugar
1/2 cup plus 2 tablespoons water, divided
1/2 cup fresh or frozen pitted dark sweet cherries, thawed and finely chopped
1 tablespoon cornstarch
WAFFLES:
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1-1/2 cups buttermilk
2 large eggs, room temperature
1/3 cup canola oil
1/2 teaspoon almond extract
1-1/2 cups fresh or frozen pitted dark sweet cherries, thawed and chopped
1/2 cup miniature semisweet chocolate chips
Additional miniature semisweet chocolate chips, optional

Steps:

  • Preheat waffle maker. In a small saucepan, cook and stir sugar and 1/2 cup water over medium heat until sugar is dissolved. Add cherries; cook and stir until cherries are tender, 3-5 minutes. Mix cornstarch and remaining 2 tablespoons water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove and keep warm., In a large bowl, whisk flour, baking powder, cinnamon and baking soda. In another bowl, whisk buttermilk, eggs, oil and extract until blended. Add to dry ingredients; stir just until moistened. Stir in cherries and chocolate chips. Bake waffles according to manufacturer's directions until golden brown. Serve with syrup and, if desired, additional chocolate chips., Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight container. Freeze cherry syrup in a freezer container. To use, partially thaw cherry syrup in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Reheat waffles in a toaster on medium setting. Or, microwave each waffle on high until heated through, 30-60 seconds.

Nutrition Facts : Calories 428 calories, Fat 19g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 432mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.

PERSIAN LEMON AND ROSEWATER "SUNDAE" WITH SOUR CHERRY SYRUP / FALUDA



Persian Lemon and Rosewater

Number Of Ingredients 6

2/3 cup lemon juice, fresh
2/3 cup rosewater
1 1/2 cups sugar
1 skein (1 ounce) rice noodles
8 cups crushed ice
1/2 cup sour cherry syrup or grenadine

Steps:

  • 1. Combine the lemon juice, rosewater, and sugar in a heavy saucepan and bring to a boil over medium-high heat. Boil, stirring constantly, until the sugar is dissolved and the mixture is syrupy, about 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature, then cover and refrigerate until cold, about 2 hours.2. Meanwhile, soak the rice noodles in cold water to cover for 20 minutes. 3. Bring 4 cups of water to a boil in a large saucepan. Drain the noodles in a colander and cook in the boiling water until soft, 3 to 5 minutes. Drain in the colander and rinse under cold running water until cool. Drain again. Cut the noodles into 1-inch pieces, using scissors.4. Working in batches, combine the crushed ice and chilled rosewater syrup in a blender and process to an icy purée. Transfer the mixture to a bowl and stir in the rice noodles. Transfer the mixture to 8 wine glasses. Drizzle a spoonful of sour cherry syrup over each faluda and serve immediately (see Note).Serves 8Note: You can make the faluda ahead and freeze it in paper cups. To serve, let warm for 5 to 10 minutes, then crush the faluda by gently squeezing the sides of the cups with your fingers to loosen up the ice crystals. Transfer it to wine glasses and drizzle with the cherry syrup.

Nutrition Facts : Nutritional Facts Serves

ALMOND PANCAKES WITH SOUR CHERRY SYRUP



Almond Pancakes with Sour Cherry Syrup image

Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste.

Provided by @MakeItYours

Number Of Ingredients 14

1/2 cup dried sweetened sour cherries
1 cinnamon stick
1/2 cup maple syrup
1 1/2 cups all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup quick-cooking oats
2 teaspoons baking soda
1 teaspoon kosher salt
2 eggs, beaten
2 cups lowfat buttermilk
1/4 teaspoon almond extract (optional)
Oil or butter, for greasing pan
1/2 cup sliced almonds, divided
1/2 cup nonfat plain Greek yogurt

Steps:

  • In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.
  • add your own note

SOUR-CHERRY SYRUP



Sour-Cherry Syrup image

Time 45m

Yield Makes about 1 cup

Number Of Ingredients 3

1 1/4 pound fresh sour cherries (4 cups), pitted
3/4 cup sugar
1/4 cup water

Steps:

  • Boil cherries, sugar, water, and a pinch of salt in a heavy medium saucepan, uncovered, stirring occasionally, 10 minutes. Strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. You should have about 1 cup syrup. If more, boil until reduced. Cool, then chill, covered.

BERRIES IN FRESH CHERRY SYRUP



Berries in Fresh Cherry Syrup image

In this simple dessert, fresh fruit is the star. Lemon juice brings out the sweetness of summer cherries and berries. Any red berries work here-fresh red currants, black currants, and gooseberries are great options, too.

Yield Serves 4

Number Of Ingredients 7

1 pound Bing cherries, pitted
1/2 cup sugar
1 pound strawberries, hulled and halved
1 pint raspberries
1/2 pint blueberries
1 tablespoon fresh lemon juice
Lemon sorbet, fromage blanc, or whipped cream, for serving

Steps:

  • Combine the cherries, sugar, and 1 1/2 cups water in a large saucepan. Cover and bring to a boil over high heat. Lower the heat and simmer, stirring occasionally, until the cherries soften, about 10 minutes.
  • Transfer to a large bowl and let cool to room temperature. Gently stir in the strawberries, raspberries, blueberries, and lemon juice. Let stand for at least 30 minutes or refrigerate, covered, for up to 1 day.
  • Serve topped with lemon sorbet, fromage blanc, or whipped cream.

CHOKE CHERRY SYRUP RECIPE - (4/5)



Choke Cherry Syrup Recipe - (4/5) image

Provided by á-1879

Number Of Ingredients 4

11 cups Chokecherry juice
11 cups sugar
1 pkg pectin
1/4 cup lemon juice

Steps:

  • Mix these three together bring to boil then add pectin until dissolved. Boil for 1 minute. Put into jars hot and add lids.

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