• 2 cups pitted, sweet cherries
  • 2 T sugar
  • 2 T water
  • Pinch of salt (1/8 tsp)
  • 2 T fresh lemon juice
  • 1/2 tsp freshly grated lemon rind
  • 1 T Kirsch (or 1 tsp cherry flavoring)


  1. Place cherries, sugar and water in a medium saucepan. Simmer for 4 minutes. Using a slotted spoon, remove the cherries and set aside.
  2. Dissolve the 2 T cornstarch in 2 T cold water. Bring the syrup to a boil and stir the cornstarch mixture into the boiling juice, stirring as it thickens. Add salt, lemon juice, lemon rind, and Kirsch. Cook, stirring occasionally for 7 minutes.
  3. Return the cherries to the syrup and cook for 3 minutes more. Remove from heat and pour into a sterile jar. Syrup may be stored for up to 2 weeks in the refrigerator.

Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 2 cups (1 tbsp per serving) - Difficulty Level: 3

Nutritional Information Per Serving:

Calories: 45
Sodium: 22 milligrams
Carbohydrates: 10 grams

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Diabetic Exchanges

1/2 Fruit