Michigan Cherry Syrup

Michigan cherry syrup

Recipe courtesy of Chef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine
Course Breakfast
Cuisine American
Keyword Cherries


  • 1 lb tart cherries fresh or frozen pitted and halved
  • 1 cup sugar
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 1/4 cup water
  • 2 tsp cornstarch


  • Combine 1 cup sugar, ¼ cup water and lemon juice to a pot over medium heat.
  • Add cherries and allow it to remain on medium until lightly boiling.
  • In a small cup, make a slurry by combining 1/4 cup water with the cornstarch.
  • Add to the syrup and cook for 10 additional minutes, stirring frequently.
  • Once desired consistency is reached, remove from heat, and allow to cool.
  • Store in fridge in an airtight container.