There’s something nostalgic about a maraschino cherry — that glossy red pop perched on top of a sundae or tucked into a cocktail glass. 

This homemade maraschino-style cherry recipe is a total game changer. It’s easy, naturally flavored, and customizable. Whether you’re topping ice cream, garnishing an Old Fashioned, or spooning them over cake, these cherries are a major upgrade. And if you’re in the mood for a grown-up twist? I’ve got you covered with a simple boozy version, too.

Why Make Homemade Maraschino Cherries?

Once you try them, you’ll wonder why you ever settled for the jarred ones. Here’s why homemade wins:

• No dyes or additives (unless you want that classic look — a drop of food coloring does the trick)
• Naturally sweet, not cloying
• Customizable with extracts, spices, or liquor
• Perfect for cocktails, desserts, or gifts

Storage Notes

• Non-alcoholic version: Keeps in the fridge for about 2 weeks.
• Boozy version: Can last up to 1 month refrigerated — and the flavor improves over time!

Tips & Variations

• Want to keep the stems on but still pit the cherries? Use a cherry pitter that removes the pit from the bottom, or gently poke it out with a straw or chopstick.
• Add a cinnamon stick or strip of lemon peel while the syrup simmers for a subtle twist.
• Don’t toss the syrup — it’s amazing drizzled over pancakes, yogurt, or stirred into drinks.

Homemade Maraschino-Style Cherries (With Boozy Option!)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 1 lb fresh sweet cherries, pitted (you can leave stems on if you’d like)
• 1 cup water
• 1 cup granulated sugar
• 1 Tbsp lemon juice
• 1 tsp almond extract (or vanilla if you prefer)
• Optional: (for a boozy version): 1/2 cup maraschino liqueur (like Luxardo), brandy, or bourbon

Instructions

1. In a medium saucepan, combine water, sugar, and lemon juice. Heat over medium, stirring until sugar dissolves and mixture comes to a gentle simmer.
2. Add the cherries and simmer for about 10 minutes, stirring occasionally, until cherries are slightly softened but still hold their shape.
3. Remove from heat and stir in the almond extract.
4. If making a boozy version, let the syrup cool for 5–10 minutes, then stir in the liqueur or liquor of your choice.
5. Let the mixture cool to room temperature, then transfer cherries and syrup to a clean jar or container.
6. Store in the refrigerator for at least 24 hours before using. They’ll taste even better after a couple of days!