Cherry Syrup Recipe
An easy versatile cherry syrup recipe! You can use it on your cakes, breakfast, toast, breads, and so much more! The taste is so much better than your store-bought cherry syrup!
Equipment
- potato masher
Ingredients
- 2 cups cherry pitted
- ½ cup sugar
- ½ tsp almond extract
- pinch of salt
Instructions
- Wash the cherries and take out the pit. Split it in half with a knife. Toss the cherries with the sugar and set aside.
- Use a medium size pot and set it on the stove on medium high heat. Pour the sugar coated cherries in the pot. Once it starts to boil, turn the heat to medium and give it a good stir. Cook for 10 minutes.
- The juice from the cherries will start to bubble out. Take a potato mash and mash as much as you can. If you like it more chunky then mash it less. Cook for another 5 minutes.
- Turn the heat off and put the almond extract in with some salt. Give it a good stir. Take the pot off the heat and let it cool to room temperature.
- Place the cherry syrup in a clean glass container (I like to use old jam jars that are cleaned and sanitized with hot boiling water). Cherry syrup can keep in the fridge for 3 months if stored properly.