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