5 from 1 vote
Candied Cherries and Cherry Syrup
Prep Time
10 mins
Cook Time
25 mins
Total Time
1 hr 35 mins
Servings: 2 cups candied cherries, about 1/2 cup cherry syrup
  • 1 pound fresh or frozen cherries , pitted
  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon pure almond extract
  1. In a large heavy saucepan, combine the cherries, water, sugar and lemon juice. Heat over medium to medium high heat, until the liquid starts to boil.
  2. Turn down the heat to a low-boil and cook, stirring frequently, for another 25 to 35 minutes, until the juice reduces to a syrup consistency. Remove from the heat, stir in the almond extract and allow to cool to room temperature.
  3. Set a strainer over a bowl, and drain the cherries for at least 1 hour. Coarsely chop the cherries or keep them whole. Reserve the liquid and store the candied cherries and syrup separately in the refrigerator for up to 2 weeks. To use, fold either one into ice cream or drizzle as a topping. The syrup can also be used over pancakes or waffles.
  4. Source: Adapted from The Perfect Scoop, by David Lebovitz
Recipe Notes

Get two fantastic ice cream mix-ins with just this one recipe. Make sure to store the candied cherries and the syrup separately, and use the syrup beyond ice cream. Think pancakes, waffles, cake, brownies!