Muddled Cherry Syrup

Name: Muddled Cherry Syrup
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes 3 cups
Ingredients: 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, undrained; 1 cup sugar

By The Bon Appétit Test Kitchen

May 11, 2011

Use this quick syrup to make fresh cherry colas or Old Fashioned cocktails.

Recipe information

Total Time
35 minutes
Yield
Makes 3 cups

Ingredients

1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, undrained

1 cup sugar

Preparation

Step 1
Using a muddler or potato masher, smash cherries and sugar in a medium bowl to release juices (it's okay to leave some cherries whole). Stir in 3/4 cup hot water. Let stand until slightly cooled, stirring occasionally, about 30 minutes. Cover and chill. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Step 2
Strain syrup before using, reserving cherries for garnish.

TagsSauce Cherry Stone Fruit Fruit Gluten Free Dairy Free Nut Free Vegan Bon Appétit

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

All the Recipes From Bon Appétit’s Summer Issue

We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.