Cheerwine Recipe

Make simple syrup

Combine granulated sugar, water, and light corn syrup in a medium saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer. Do not boil vigorously. Once sugar is fully dissolved, reduce heat to low.

Add fruit and spices

Add the pitted sour cherries, black cherries, orange peel, lemon peel, split vanilla bean (including seeds), star anise, cinnamon stick, crushed coriander seeds, and sliced ginger to the warm syrup. Gently simmer on low for 15–20 minutes, pressing lightly on fruit with a spoon to release juices.

Steep and cool

Remove saucepan from heat and let the mixture steep, covered, for 30 minutes to extract maximum flavor. Taste after steeping; if you want more spice aroma, steep up to 1 hour.

Strain syrup

Strain the syrup through a fine-mesh sieve lined with cheesecloth into a bowl or pitcher, pressing on solids to extract as much liquid as possible. Discard solids. If you prefer a clearer syrup, strain a second time through a coffee filter.

Stir the fresh lemon juice and tartaric or citric acid into the warm strained syrup until fully dissolved. Taste and adjust: add up to 1 tsp more citric acid or an additional tablespoon of lemon juice if you prefer a brighter, tarter flavor.

Allow the finished concentrated cherry syrup to cool to room temperature, then chill in the refrigerator for at least 2 hours (or overnight). The syrup will keep refrigerated for up to 2 weeks.

Mix soda

To assemble one serving (about 1 cup soda): fill a tall glass with 3/4 cup chilled sparkling water and 2 tablespoons of the chilled cherry syrup. Stir gently to combine. Adjust syrup to taste (1–3 Tbsp depending on desired sweetness and intensity). Add ice.

Garnish and serve

Garnish with a fresh cherry and an orange slice. Serve immediately. For a pitcher (8 cups soda), combine 8 cups chilled sparkling water with 1 to 1 1/4 cups cherry syrup, stir gently, and serve over ice.