Smoked Cherry Syrup

I had recently purchased a bag of frozen sweet cherries, so I put them in a colander, gave them a rinse, and patted them dry. (Don’t skip this important step—smoke doesn’t adhere well to wet foods.) I soaked some of my go-to pecan chips and fired up my grill. With the grill on low, I added the chips to a little smoking box and then added the cherries, still in the colander, to the grill. I let them smoke for about two and a half hours, changing the wood twice. The resulting dark and jammy cherries were just perfect. I took half of them and brought them to a boil with some sugar and half the amount of water I normally use for a simple syrup. From here, the idea to make a grown-up smoked cherry limeade was born.

By / Photography By Aaron Snow | April 26, 2017


Smoke cherries for about 2 hours using your preferred method of smoking. Add 1 cup of cherries (setting aside the other cup for garnish), sugar, and ½ cup of water to a saucepan. Bring to a boil, then reduce to a simmer. Once sugar is melted, remove from heat, smash cherries with a fork, and allow syrup to sit, covered, for 30 minutes. Strain syrup into a clean container and store in the fridge for up to 1 week.


  • 2 cups of fresh or frozen pitted cherries (pat dry if using frozen)
  • smoking chips (cherry or pecan)
  • 1 cup of sugar
  • ½ cup water
Build your own subscription bundle.
Pick 3 regions for $60