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Cherry Spritzer

A glass filled with cherry spritzer and two cherries beside it.
Reyna Sinmegar

Prep 5 mins
Cook 20 mins
Total 25 mins
16 servings
103 kcal


  • 2 cups water
  • 2 cups granulated sugar
  • 1 cup fresh sweet cherries (not sour cherries), unpitted
  • 1/4 cup fresh lime juice (from about 4 limes), more if you prefer a tarter syrup
  • Lime slices or cherries for garnish
  • Cold water, seltzer, or sparkling wine
  • Ice (optional)


  • To make the cherry syrup, combine the water and sugar together in a 4-quart saucepan and bring to a boil over high heat, stirring occasionally.
  • Place the cherries in a sachet and close the top. If you do not have these ready-made sachets (much like coffee bags), you can use cheesecloth. Or omit the bundling step and simply strain the cherries later.
  • When the sugar has dissolved, add the cherries and lime juice, reduce the heat to medium-low, and simmer, uncovered, until you have a pale, cherry-infused syrup, about 20 minutes. Set aside to cool.
  • Remove the cherry sachet or strain the mixture, squeezing the juices from the sachet into the saucepan or pressing on the solids in the strainer with the back of a spoon. Store the syrup in a glass jar at room temperature or in the refrigerator until ready to use.
  • To make a cherry spritzer, dilute the syrup with water, seltzer, or sparkling wine, using a rough ratio of 3 parts water or wine to 1 part syrup. Serve over ice, if desired.