Go Back
cherry syrup with black peppercorn

Cherry & Black Peppercorn Syrup


  • 2 cups Fresh Cherries (pitted)
  • 2 cups Water
  • 1 cup White Sugar
  • 1/4 cup Whole Black Peppercorns


  1. Bring water, cherries, black peppercorns and sugar to a boil over medium high heat

  2. Boil for 5 minutes

  3. Take off the stove and let the mixture cool down

  4. Strain through a fine mesh strainer to discard all solids. Store in the refrigerator for up to 2 weeks

Recipe Notes