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Cherry Infused Simple Syrup

Course: Drinks
Servings: 8 ounces


  • 1 cup of granulated white sugar
  • 1 cup of water
  • 1/2 cup fresh or frozen cherries pitted


  • Combine all of the ingredients into a medium saucepan and give it a quick stir.
  • Place over medium-high heat and allow to come to a low (small bubbles) simmer, while stirring occasionally.
  • Once at a simmer, cook for 8-10 minutes, until all the sugar has dissolved and the cherries have softened.
  • Remove from the heat and let stand five minutes.
  • Next, smash the cherries in the pan with a potato masher and then strain over a sieve set over a medium sized bowl.
  • Allow to cool completely. Transfer to a covered container (I like using an old jam jar) and chill.
  • Keeps for 7-10 days.