Black Cherry Soda Recipe

Combine and simmer

Add the pitted black cherries, granulated sugar, and 1 cup water to a medium saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves (about 3–5 minutes). Once simmering, reduce heat to low and simmer gently for 12–15 minutes, crushing some cherries with the back of a spoon or a potato masher to release juices and color.

Use a fine-mesh sieve or chinois to strain the syrup into a bowl, pressing on solids with the back of a spoon to extract as much liquid as possible. Reserve the solids if you want to use them as garnish or mix-ins.

Return the strained liquid to the saucepan and stir in the fresh lemon juice, vanilla extract, and kosher salt. Bring just to a bare simmer, then remove from heat. Taste and adjust sweetness or acidity: add up to 1 tablespoon more lemon juice or 1–2 tablespoons more sugar if needed.

Let the syrup cool to room temperature, then transfer to a clean jar or bottle. Chill in the refrigerator for at least 1 hour (up to 2 weeks refrigerated).

Fill four 12-oz glasses about halfway with ice cubes.

Measure 2 tablespoons (30 ml) of the black cherry syrup per glass and pour over the ice. Stir gently to coat the ice and chill the syrup.

Top each glass with 1 cup (240 ml) chilled club soda or sparkling water. Stir once gently to combine and preserve carbonation.

Taste and adjust: add more syrup (up to 1/4 cup) for a sweeter, stronger cherry flavor or top up with more soda for a lighter drink.

Garnish each glass with a mint sprig, a lemon or lime wedge, and a maraschino or fresh black cherry if desired. Serve immediately.