Cherry-Ginger Syrup

Prep Time
Cook Time
Total Time

We’re big on simple syrups around here. A bit of work, some simmering on the back of the stove, and some straining is all we need to make a full-flavored syrup that lasts in the refrigerator all week.

Drizzling some of this cherry-ginger syrup is a good way to make oatmeal feel summery. However, it’s also great in a glass of fizzy water for a quick homemade soda. (Lucy calls them “fancy drinks.”) This syrup is also great in yogurt and on top of ice cream. But I probably don’t have to make suggestions here. You’ll figure out what to do.


1 cup
1 cup sugar
1 cup water
1 cup pitted cherries
1/4 cup grated ginger
1 tablespoon finely chopped lemongrass (optional)


  1. Making the syrup. Pour the sugar and water into a small pot. Bring them to a boil, stirring frequently. When the sugar has dissolved, add the cherries to the pot. Bring the liquids to a simmer. Simmer, stirring occasionally, until the liquids have reduced to a syrup, about 1 hour. Once in a while, use a wet pastry brush to wipe the sugar away from the sides of the pot, to prevent burning. Turn off the heat.
  2. Add the ginger and lemongrass to the pot. Allow everything to cool. Strain the syrup.