- 2 quarts fresh sour cherries, pitted
- 2 cups sugar
- Juice of 1/2 lemon
- In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
- Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.