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Black Cherry Syrup

Black Cherry Syrup

Summer is nearly over. It's time to prepare for fall. That means buying up all the fruit you can get your hands on for smoothies and freezable syrups :-)

Today for brunch I wanted pancakes. Luckily for me, I remembered that I had a lot—a lot, a lot—of black cherries. So I pitted them and made a deep, dark, amazing, black cherry syrup.

Black Cherry Syrup Ingredients

  • 1 pound (after pitting) black cherries; or other fruit of choice

  • 1 cup water

  • 3/4 cup sugar

Black Cherry Syrup Directions


Place the fruit, water and sugar in a medium pot. Bring the ingredients to a boil then reduce to a simmer. Once the fruit is good and soft use a *stick blender* to create a smooth mixture.


Then keep boiling. And boiling. Until it reduces by about half. Basically, cook it down until it's the thickness that you like it. Take it off the flame and set it aside so it cools. Use it on anything and everything! 


The best part about this fruit syrup is that it's super versatile! Yep! You can use this with pancakes or waffles, or ice cream, or oatmeal, or cheesecake, or—if you're fancy—mix it up with some oil and vinegar and make a fabulous salad dressing.

I used it on pancakes to start. I think I'm going to go with the salad dressing next :-)


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