No cloying cherry flavour here! This cherry coffee syrup is made with REAL cherries for a taste that’s true to the actual fruit. Use this homemade syrup to sweeten coffee and so much more.
In my ongoing quest to upgrade my home barista game (because buying a daily latte is expensive!), I’ve started to make my own syrups. I relied on this pumpkin spice syrup way after pumpkin season ended, but with warmer weather here, it was time to set it aside and make a batch of cherry coffee syrup. You’re going to want to save this one for cherry season! (But the good news is that you can make it year-round with frozen cherries too.)
Why This Cherry Syrup Is the Bee’s Knees
Friends, let me tell you all the reasons why I adore this homemade cherry coffee syrup:
- So many ways to use it. While I developed this cherry syrup for sweetening my morning lattes, there are endless ways to put it to use. It’s an absolute multitasker you’ll love having on hand!
- Jammy cherry bonus. When you make this syrup, you’ll strain the cherries from the syrup. Do we discard those cherries? Of course not! You can use them like a jam, as an ice cream topping, for vegan yogurt parfaits, and so much more.
- True fruit flavour. While “cherry syrup” might have you thinking of some bright red concoction that tastes more like cough syrup than actual cherries, this version is made with real cherries for a more nuanced flavour.
Notes on Ingredients
Here’s what you’ll need to make this cherry coffee syrup. Scroll down to the recipe card for exact measurements and full instructions.
- Cherries – Pitted and halved. If you don’t have a cherry pitter, you can push the pits out with a chopstick or stainless steel straw.
- Sugar – I use cane sugar.
- Water – Use filtered water for the best flavour.
- Sea salt – Just a pinch for balance.
- Vanilla extract – Adds a little somethin’-somethin’ that makes this cherry syrup shine.
How to Make Cherry Coffee Syrup
Below you’ll find step-by-step photos showing the process of making this cherry coffee syrup, but the full instructions are in the recipe card at the bottom of the post.
- Simmer the mixture. Add the cherries, sugar, water, and salt to a saucepan and bring to a boil. Reduce the heat and let it gently simmer for about 30 minutes, or until the cherries soften and the liquid reduces slightly.
- Mash. Remove the pan from the heat and lightly crush the cherries to release more of their juices. Stir in the vanilla extract.
- Strain. Pour the mixture through a sieve, pressing to extract as much syrup as possible. Transfer the liquid to a jar and reserve the cherries for toast, ice cream, or just eating by the spoonful!
My Favourite Ways to Use This Cherry Syrup
- I’ve been using this cherry coffee syrup to make chocolate cherry lattes by adding it to mochas. YUM.
- You can also use it to make Italian sodas by combining it with sparkling water.
- Use it as a topping by drizzling it over vegan ice cream and fluffy pancakes.
- Make it into pretty blush-coloured cherry mimosas and cocktails.
Storage
Store cherry coffee syrup in a sealed jar in the fridge for up to 1 week. The leftover cherries should also be kept in the fridge, but they’ll have to be used within a few days.
More Homemade Staples
Enjoy friends! If you make this cherry syrup recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Cherry Coffee Syrup
Ingredients
- 1 1/2 cups pitted and halved cherries 225g
- 1/2 cup sugar I used cane sugar, 100g
- 1 cup water 240mL
- pinch of sea salt
- 1 teaspoon vanilla extract 5mL
Instructions
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Add everything except the vanilla extract to a pot and stir. Bring to a boil, then to a simmer for 30 minutes.
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Remove from the heat, crush cherries in the pot, add vanilla extract and stir.
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Press through a sieve and store liquid in a jar, jammy cherries in another. Enjoy!