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.