• Sustainable Bartender

Cherry Stem Syrup

Updated: Oct 28, 2020

Cherry season may be ending, but if you remembered to save any of their leftover stems, you're in for a treat! 🍒

Normally we only see cherries as a single fruit, but in reality, we have a total of three ingredients from this one product.

1. fruit

2. pit

3. stem

For this week, let me show you what we can do with the stems!

𝐈𝐧𝐭𝐫𝐨𝐝𝐮𝐜𝐢𝐧𝐠 𝐂𝐡𝐞𝐫𝐫𝐲 𝐒𝐭𝐞𝐦𝐬

Cherries are some of the healthiest stone fruits that you can eat, but nutritionists believe that the stems are even better for you than the fruit itself!

Cherry Stems contain precious oils and salts which are both anti-inflammatory and diuretic.

Just like cherries, they also carry powerful detoxifying and depurative properties.

You could say that cherry stems are the most precious part of the fruit!

The best way to extract the nutrients is to make an herbal tea out of them by simply brewing with hot water. Only a few stems are required.

The final product will be an orange/reddish drink with unfamiliar earthy and fruity flavors.

For this recipe, once our tea is made, we will simply turn it into a syrup.

𝐖𝐡𝐚𝐭 𝐘𝐨𝐮 𝐖𝐢𝐥𝐥 𝐍𝐞𝐞𝐝

  • Cherry Stems

  • Dehydrator or Oven

  • Mortar & Pestle or Spice/Coffee Grinder

  • Sugar

𝐒𝐭𝐞𝐩 #𝟏


Take your cherries and separate the stems from the fruit.

If you are using a dehydrator place all of your stems in and dry them out at any setting.

If you are using your oven, make sure to lay them out on a tray with wax paper.

Place them in the oven somewhere between 75 - 100°C. Make sure to check them regularly. You don't want to burn them, you just want to dry them out.

(Cherry stems have a green color to them, but once dried they will turn dark brown)

(Cherry stems have a green color to them, but once dried they will turn dark brown)

𝐒𝐭𝐞𝐩 #𝟐


Once you have your dried stems you will need to grind them up.

The best tool for this is a spice/coffee grinder, but if you don't have one you'll need to use a mortar and pestle.

The stems should be crushed or ground up as much as possible so that they can release more nutrients, flavor, and color in your tea.

𝐒𝐭𝐞𝐩 #𝟑


For my recipe I'm using 30 ground stems to 500ml of water. Maintain this ratio when brewing larger or smaller quantities of tea.

Bring your water to a boil and add your ground stems.

Make sure that you lower the stove to a simmer.

Let the stems simmer for 15min.

The process is finished once the solution turns into a bright reddish color.

Once finished, quickly strain the liquid to remove the stems and measure out how much liquid you have remaining.

Some of the water will have evaporated so if you started with 500ml, you will have about 300ml of tea remaining.

If your tea is still hot get ready to add the sugar.

𝐒𝐭𝐞𝐩 #𝟒


If you want to make a simple syrup out of the cherry stem tea you'll have to put equal amounts of tea to sugar.

In my case, I combined 300ml of cherry stem tea to 300ml of sugar.

It's that simple!

Once the sugar dissolves your tea will have turned into a syrup. The color of it will have intensified into a light red color similar to lightly brewed hibiscus flowers.

𝐇𝐨𝐰 𝐓𝐨 𝐔𝐬𝐞 𝐈𝐭

The flavor of the tea will have been enhanced with notes of fruit and earthiness which is perfect for for mocktails, and in combination with most spirits and liqueurs.

Although the color of the tea IS beautiful, it will not hold up in most drinks. In other words, it won't turn your drinks red, but it will give your drinks a distinct hint of flavor.

For built o stirred drinks the syrup stands up very well. If you use it in a shaken drink, chances are that the color won't show in the finished product, but it will add a nice flavor which will be much more interesting than your traditional simple syrup.

The best part about it is that you don't need a lot of cherry stems to make this syrup. You just have to remember not to throw them out!

Try your cherry stem syrup on this twist of an Old Fashioned to get a sense of how it works! 🥃


  • 60ml Anejo Rum

  • 7.5ml Cherry Stem Syrup

  • 2 Drops Angostura

Served Neat and Garnished with an Orange Peel.

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