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Home » Non-Alcoholic » Drink Garnishes

Homemade Luxardo Cherries

Aug 9, 2018 · Modified: Feb 26, 2023 by Lauren Pacek · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Table of contents

  • What are Luxardo cherries?
  • What makes Luxardo cherries so special?
  • What is Luxardo Maraschino Liqueur?
  • What kind of cherries should you use?
  • What should you do with these Luxardo cherries?
  • Can you preserve these cherries?
  • What should you make with leftover Luxardo liqueur?
  • Looking for other delicious additions to your home bar?
  • Where did this recipe come from?
  • What equipment will you need to make these cherries?
  • Pin this recipe for later!

Homemade Luxardo Cherries (aka Maraschino Cherries) can really elevate a cocktail. They add that special *something*.

close up, straight on view of small bowl of dark cherries in foreground, old fashioned cocktail and bottle of luxardo liqueur in background

What are Luxardo cherries?

They are the OG fancy cocktail garnish cherries.

I bet you have had Luxardo cherries if you've ever ordered a cocktail and it had a really delicious cherry in it as garnish. Either that or maybe it was a brandied cherry. Both are quite good.

What makes Luxardo cherries so special?

I think many of us tend to think about the neon pink/red Maraschino cherries that you buy in the grocery store. These cherries are nothing like those.

So what makes them so different? First of all, they're delicious.

To achieve such a high level of deliciousness, Luxardo cocktail cherries take a bit of a warm bath in, and get their distinctive and delicious flavor from, Luxardo Maraschino liqueur. Plus some sugar and spices, of course.

What is Luxardo Maraschino Liqueur?

According to an article on Epicurious, Luxardo was once a distillery in present-day Croatia (at the time, the area was an Italian province). The company became famous for its cherry liqueur, called Maraschino, made from marasca cherries.

They distilled the liqueur from ripe marasca cherries (a kind of sour cherry), their crushed pits, branches and leaves, honey, and various other secret ingredients.

In the early 1900s, the distillery started selling selling cherries that were candied in a syrup of marasca cherry juice and sugar. And thus, the OG Luxardo cherry was born. 

Following World War II, one of the Luxardo family members fled to the Veneto region of Italy, taking with him a marasca cherry tree sapling and the recipe for Luxardo liqueur. Ever since that time, Luxardo liqueurs and cherries have been made in that region of Italy!

While it does have a cherry flavor, you'll also notice floral, piney, and nutty flavors, too. It's really interesting! The pits of the marasca cherries are responsible for the nutty flavors you'll notice.

What kind of cherries should you use?

I used regular old dark red sweet cherries that you'll find at just about any grocery store. You can use sour cherries if you want, too! It's really just a matter of personal preference. Several readers have commented that they've used sour cherries, with good results. You do you. 

If you want to use frozen cherries, please bear in mind that several readers have reported that while the flavor of these cherries will be the same as if you used fresh fruit, the texture will likely suffer. Folks have reported that using frozen cherries often results in mushy Luxardo cherries.

straight on view of small bowl of dark cherries in foreground, old fashioned cocktail and bottle of luxardo liqueur in background

What should you do with these Luxardo cherries?

Personally, I'd recommend plopping them into a strong cocktail. As a bourbon lover, I happen to think that they are particularly good in an Old Fashioned.

If you are looking for a non-boozy drink, you can totally plunk these guys into a Shirley Temple. However, because these maraschino cherries are made with a liqueur, I probably wouldn't recommend serving this to your kids.

Don't tell anyone, but I may also be known for eating them out of the jar. ¯_(ツ)_/¯

Can you preserve these cherries?

I haven't done it personally, but several readers report that these cherries can be canned! Make a bunch, can 'em, and enjoy homemade Luxardo cherries for a long time to come.

45 degree shot of small bowl of dark cherries in foreground, jar with more cherries and bottle of luxardo in the background

What should you make with leftover Luxardo liqueur?

Worry no longer! If you have leftovers, please consider making my Cheerwine Sangria. You will not regret it.

Or... And just hear me out here... Just make more Luxardo Cherries! They're delicious and great for gift giving. And like I said above, you can can them for later!

Looking for other delicious additions to your home bar?

  • You can't go wrong with this easy and delicious Homemade Sour Mix!
  • Rosemary Infused Vodka is herbaceous and easy to make.
  • Summertime is right around the corner, making Basil Infused Vodka a must-make.
  • Smoked Ice is a fun addition to cocktails!

Where did this recipe come from?

This recipe was adapted a bit from the one found at Love & Victory.

✨ Recipe

Homemade Luxardo Cherries | A Nerd Cooks

Homemade Luxardo Cherries

Lauren Pacek
These Homemade Luxardo Cherries are the perfect addition to your home bar ands to a cocktail. They are particularly good in an Old Fashioned!
4.48 from 234 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Cocktails
Cuisine American
Servings 1 lb cherries
Calories 13 kcal

Ingredients
  

  • ½ cup granulated sugar
  • ½ cup water
  • 1 cinnamon stick
  • ¼ teaspoon ground nutmeg
  • 1 pinch kosher salt
  • 1 cup Luxardo Maraschino Liqueur
  • 1 lb cherries pitted and stemmed

Instructions
 

  • Combine water, sugar, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. Stir occasionally as the sugar dissolves.
  • Add the Luxardo Maraschino Liqueur and cherries. Stir to coat all of the cherries in the syrup. Cook for 5 minutes to soften the cherries slightly. 
  • Turn off the heat and allow the cherries to cool. Once cooled, store in the fridge in a tightly sealed jar. 

Notes

  • Readers have let me know that they've used frozen organic cherries in this recipe (instead of fresh) and that it has turned out well! So when cherries aren't in season, or maybe don't look so great, you can still make this recipe and enjoy!
  • Readers have also noted that you can make this with sweet or sour cherries, depending on your preferences.

Nutrition

Serving: 1Calories: 13kcalCarbohydrates: 3gSodium: 2mgSugar: 3g

Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.

Keyword luxardo cherries
Tried this recipe?Let us know how it was!

What equipment will you need to make these cherries?

Not much that's out of the ordinary, but...

  • I've found this cherry pitter to be invaluable when making these cherries
  • You can store them in Mason jars pretty easily
  • Sometimes it's hard to find cinnamon sticks in the regular grocery store (or they're expensive)

Pin this recipe for later!

Homemade Luxardo Cherries | A Nerd Cooks

Old photos from the original blog post are below. Look at your own risk 😉

Homemade Luxardo Cherries | A Nerd Cooks
Homemade Luxardo Cherries | A Nerd Cooks

More Fun Drink Garnishes

  • a small shallow dish with lime margarita salt
    Lime Salt
  • a small jar full of cinnamon dolce sprinkles, a small spoon with cinnamon dolce sprinkles in front
    Cinnamon Dolce Sprinkles
  • two coupe glasses filled with red liquid garnished with dried orange slices
    Dried Orange Slices
  • a bowl with three smoked ice cubes stacked up
    Smoked Ice

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Reader Interactions

Comments

  1. Dawn - Girl Heart Food

    August 16, 2018 at 12:15 pm

    5 stars
    I just bought a whole bunch of cherries on sale ($1.99 per pound - what a deal, right?!!) so this recipe would be a perfect way to use some of them up! Bet these would be lovely in a cocktail 🙂

    Reply
    • laurenpacek

      August 16, 2018 at 1:33 pm

      I've done the research and can tell you that they are very lovely in a cocktail 😉

      Reply
    • Corn pants

      June 25, 2020 at 9:13 pm

      I basically used your recipe to make bourbon soaked cherries and they taste amazing. I just replaced the luxardo with bourbon. However, after a few days in the syrup I noticed that the cherries have taken on a strange, washed out color. They still taste good but don’t look so pretty. Has this been your experience? Maybe I need to reduce the syrup more or use a sweeter cherry?

      Reply
      • laurenpacek

        June 25, 2020 at 9:43 pm

        You know, I have noticed that they do fade a *little* in color. What kind of cherries did you use?

        Reply
        • Rob

          August 29, 2020 at 8:18 pm

          80 proof alcohol or above will always “ ghost “ colored fruits ... over time . The flavor is not really lost but the color of the fruit will whiten over time . A good example would be 30 day strawberry tequila. A pound of. strawberries and a 750ml bottle of white tequila. Soaked for 30 days produces an amazing infusion and the strawberries are stark white ! And the strawberries are yummy !

          Reply
      • Rick

        November 12, 2021 at 9:00 pm

        It’s because a transfer process happens when you use a spirit vs cherry sugar juice. All the color goes into the alcohol. All the impurities go into the cherries

        Reply
      • Sher

        November 18, 2021 at 7:48 pm

        never use water - use 100% cherry juice if you can find it (pomegranate juice if you have to) the color preserves the color of the cherries. I have made this recipe though and they taste NOTHING like a real Luxardo cherry - have never found a recipe that duplicates that.

        Reply
        • Butterball

          May 12, 2022 at 9:30 pm

          Luxardo brand cherries seem to be in a thick, dark syrup. Would reducing the liquid somewhat help with the imitating process?

          Reply
          • laurenpacek

            May 13, 2022 at 12:32 am

            You could certainly give it a shot! I don't see why it wouldn't thicken up more if you cooked it longer and reduced the liquid.

          • Jim Ciarde

            July 26, 2022 at 9:12 am

            I’d just add 1/4-1/2 cup more sugar depending on how thick you want it to be

    • Thomas Marzigliano

      July 04, 2021 at 4:08 pm

      Is it a 1lb measure of cherries before or after removing pits and stems?

      Reply
      • laurenpacek

        July 04, 2021 at 4:40 pm

        Excellent question. 1 lb of cherries *before* removing pits and stems.

        Reply
  2. Dawn - Girl Heart Food

    August 16, 2018 at 12:15 pm

    5 stars
    I just bought a whole bunch of cherries on sale ($1.99 per pound - what a deal, right?!!) so this recipe would be a perfect way to use some of them up! Bet these would be lovely in a cocktail 🙂

    Reply
  3. Kelly Anthony

    August 16, 2018 at 1:34 pm

    5 stars
    I am loving the look of these! And they have seriously got me wanting to whip up a batch of cocktails!!

    Reply
    • laurenpacek

      August 16, 2018 at 5:33 pm

      Thank you, Kelly! Imho, a batch of cocktails is never a bad thing.

      Reply
  4. Kelly Anthony

    August 16, 2018 at 1:34 pm

    5 stars
    I am loving the look of these! And they have seriously got me wanting to whip up a batch of cocktails!!

    Reply
  5. Monica | Nourish + Fete

    August 20, 2018 at 7:25 pm

    5 stars
    Ooh, I have never heard of luxardo cherries, but I am loving the sound of these in cocktails. What an elegant but not too complicated way to doll up a drink for entertaining!

    Reply
  6. Monica | Nourish + Fete

    August 20, 2018 at 7:25 pm

    5 stars
    Ooh, I have never heard of luxardo cherries, but I am loving the sound of these in cocktails. What an elegant but not too complicated way to doll up a drink for entertaining!

    Reply
  7. The Fantasy Cooking

    September 29, 2018 at 3:45 pm

    4 stars
    This is very interesting and quite similar to something we have in our country called: "Kompot" but without the alcohol though.
    Willing to try this recipe as it looks quite thirst-quenching!

    Reply
    • laurenpacek

      October 01, 2018 at 7:11 pm

      Until reading your comment, I had never heard of Kompot! It does sound similar.

      However, I wouldn't recommend drinking the liquid from these cherries. The idea is that the liquid flavors them so that you can use the cherries are garnishes in cocktails.

      Reply
    • Beth

      February 05, 2023 at 2:05 am

      How long do you think these would last in the fridge?

      Reply
      • laurenpacek

        February 05, 2023 at 5:09 pm

        Hi, Beth. They'll last up to 2 months in the fridge if stored in an airtight container.

        Reply
  8. The Fantasy Cooking

    September 29, 2018 at 3:45 pm

    4 stars
    This is very interesting and quite similar to something we have in our country called: "Kompot" but without the alcohol though.
    Willing to try this recipe as it looks quite thirst-quenching!

    Reply
  9. JoAnn Haner

    August 10, 2019 at 2:43 pm

    Can you can these in a water bath or put in jars while very hot to seal so they can be stored for a long time

    Reply
    • laurenpacek

      August 10, 2019 at 2:49 pm

      To be honest, I don't have experience with canning foods. BUT, with that said, I can't imagine that you couldn't can these for longer term storage. I'm unable to speak to the potential shelf-life, though.

      Reply
      • JoAnn Haner

        August 11, 2019 at 12:30 pm

        Thank you I’m going to try so excited to make these just would love to give as gifts to all my Manhattan buddies

        Reply
        • laurenpacek

          August 11, 2019 at 11:24 pm

          Oh! I made a batch for a friend who really likes Old Fashioneds, and she loved them. I really hope that your friends love them, too!

          Reply
    • Martha

      February 22, 2020 at 7:28 pm

      I made a similar homemade luxardo cherry recipe and I canned them for longer shelf life. They are just as good if not better for a longer soak in the syrup. I wasn't going to be going through a pound of cherries in a few months and didn't want to commit to gifting them until I perfected my technique so I canned them. Family who did receive them loved them and are anxious for this year's batch. I am going to follow this recipe this year.

      Reply
      • Phil

        July 02, 2020 at 7:46 pm

        Could you share what you did to alter this recipe or another one in order to make it can-able?

        Reply
      • Diane Einwechter

        July 15, 2020 at 4:31 pm

        Hi Martha, could you share how you canned these? I have a wild cherry tree along our fence line with beautiful sweet dark cherries that I would like to can (i.e. extend the shelf life). I don't want to cook them as I'd like to give them away as gifts for friends to use in their cocktail drinks.

        Any info would be helpful!

        Thank you,
        Diane

        Reply
      • Annette Difino

        December 05, 2020 at 1:26 pm

        I purchased a jar of dark morello sour cherries in a watery syrup. Do you think I could use these in your recipe sans the sugar or taste as needed????

        Reply
        • laurenpacek

          December 05, 2020 at 6:11 pm

          Hi Annette! This is a great question. Since I've never tried this myself, I can't guarantee that it will work out. However, in theory, it does seem like your plan would work. If you try it, please let me know how it works out!

          Reply
    • Carol

      June 10, 2020 at 2:37 am

      Has any one ever canned these?

      Reply
      • laurenpacek

        June 10, 2020 at 4:33 pm

        I haven't, but if you ever do, please let me know how it goes!

        Reply
    • Sandy Shea

      May 25, 2021 at 7:59 pm

      How long do you steam the cherries before hand?

      Reply
  10. Tere

    August 18, 2019 at 3:20 pm

    You forgot to mention exactly what kind of cherries, are you talking just dark sweet cherries that you buy in the store. Thank you waiting for your answer

    Reply
    • laurenpacek

      August 18, 2019 at 4:15 pm

      I used the dark sweet cherries that you can buy in the grocery store. If you happen to experiment with other varieties, I'd love to know how it turns out!

      Reply
      • Tere

        January 06, 2020 at 4:58 pm

        Thank you Lauren, I might even try this with some sour patch cherries from a tree that I had Frozen yes I will let you know how they turn out since the dark sweet cherries are out of season for us anyway

        Reply
      • Martha

        February 22, 2020 at 7:36 pm

        I made some homemade luxardos using Rainier cherries. They tasted good but presentation was unattractive. They lost the pretty two toned color and got sort of muddy yellow.

        Reply
        • laurenpacek

          February 24, 2020 at 3:13 pm

          Man, that's a bummer! Glad they still tasted good, though.

          Reply
  11. Teresa A Campbell

    December 06, 2019 at 1:08 pm

    Should the cherries weigh a pound before or after pitting? Silly question but I've never made this before.

    Thank you!

    Reply
    • laurenpacek

      December 09, 2019 at 3:47 pm

      Not a silly question at all! I weighed mine before pitting.

      Reply
  12. KAH

    January 02, 2020 at 3:31 am

    Can you use frozen cherries when cherries aren’t in season?

    Reply
    • laurenpacek

      January 02, 2020 at 8:35 pm

      That's a great question. I can't officially say "yes", because I've never tried to make this recipe with frozen cherries. BUT, with that said, I'm thinking it might be alright? If you try this out, please let me know how it works out.

      Reply
      • Vicki

        January 25, 2020 at 7:21 pm

        5 stars
        First, I must credit my nephew, Anthony for finding your recipe & sharing it with our family in his fabulous Manhattan cocktail. He used frozen cherries & it was absolutely delicious ! We loved them so much my husband & I made them for ourselves using organic frozen cherries. Used a pound of them, did not defrost. Excellent garnish for many cocktails. Thank you for posting this awesome recipe.

        Reply
        • laurenpacek

          January 26, 2020 at 4:42 pm

          Oh I am so glad that you enjoyed them!! And thank you for letting me know that you used frozen cherries. I'll be sure to update the recipe to let others know that this is an option. Cheers! (and thank you to your nephew for sharing the recipe!)

          Reply
      • Calvin

        February 24, 2020 at 4:19 pm

        4 stars
        Hey! Having made these with frozen cherries, I'd definitely recommend using fresh cherries. You don't get that nice crisp snap of the Luxardo cherry with the frozen style. The came out a little on the mushy side. Still delicious by any measure, but it's worth the extra time and effort to use those fresh cherries.

        Reply
        • laurenpacek

          February 26, 2020 at 1:42 am

          Hey, Calvin. Thanks for the feedback! Very very good to know!

          Reply
  13. Vicki

    January 25, 2020 at 7:21 pm

    5 stars
    First, I must credit my nephew, Anthony for finding your recipe & sharing it with our family in his fabulous Manhattan cocktail. He used frozen cherries & it was absolutely delicious ! We loved them so much my husband & I made them for ourselves using organic frozen cherries. Used a pound of them, did not defrost. Excellent garnish for many cocktails. Thank you for posting this awesome recipe.

    Reply
  14. Justin Gillespie

    February 15, 2020 at 8:00 am

    5 stars
    This recipe is great! I nearly doubled the sugar in the recipe, using 1 1/2 cups (300g.) This, along with a longer cooking time resulted in a thicker syrup. I also added the peels of one lemon and one orange, ten black peppercorns and about ten cloves. Always use whole nutmeg that you grate fresh. The difference in flavor and aroma is astounding! I finished the recipe with and ounce of American brandy. These additions added an extra depth of flavor that I enjoy. I am a bartender and I am planning on using these in some Mezcal Last Word’s. I wouldn’t have known where to start without your guidance. Thanks!

    Reply
    • laurenpacek

      February 17, 2020 at 6:55 pm

      Hey Justin! So glad you liked it! I love all of the modifications you've made to it, too. Cheers!!

      Reply
    • Laurie

      May 22, 2020 at 8:33 pm

      Did you do the longer cooking time before you added the cherries? Our “syrup” wasn’t really syrup like the one in the jar and was wondering how we could change that. Also, did you cook it down before or after adding the alcohol?

      Reply
  15. Justin Gillespie

    February 15, 2020 at 8:00 am

    5 stars
    This recipe is great! I nearly doubled the sugar in the recipe, using 1 1/2 cups (300g.) This, along with a longer cooking time resulted in a thicker syrup. I also added the peels of one lemon and one orange, ten black peppercorns and about ten cloves. Always use whole nutmeg that you grate fresh. The difference in flavor and aroma is astounding! I finished the recipe with and ounce of American brandy. These additions added an extra depth of flavor that I enjoy. I am a bartender and I am planning on using these in some Mezcal Last Word’s. I wouldn’t have known where to start without your guidance. Thanks!

    Reply
  16. Calvin

    February 24, 2020 at 4:19 pm

    4 stars
    Hey! Having made these with frozen cherries, I'd definitely recommend using fresh cherries. You don't get that nice crisp snap of the Luxardo cherry with the frozen style. The came out a little on the mushy side. Still delicious by any measure, but it's worth the extra time and effort to use those fresh cherries.

    Reply
  17. Rich

    March 13, 2020 at 3:57 pm

    I’m planning on using frozen cherries. To get that dense lime texture that Luxardo cherries have I’m planning on putting the cherries in the dehydrator after I drain the liquid off of them until they firm up a little.

    Does anyone have an opinion about this?

    Reply
    • laurenpacek

      March 14, 2020 at 6:25 pm

      I do not, unfortunately. But as you'll see, some readers have noted that frozen cherries sometimes work out okay, and other times not so okay.

      I'd love to hear how things go with the dehydrator method, if you end up trying it!

      Reply
    • Rob

      August 29, 2020 at 8:23 pm

      I’m currently doing this now. I’ll let you know how the dehydration turns out. I’m doing 2 batches, one dehydrated and one not. With a few additions to the original recipe

      Reply
  18. Allison

    May 06, 2020 at 8:38 pm

    5 stars
    We love the amarena cherries that are seasonal at Trader Joe’s and I have been looking for a recipe that came close to that perfect flavor. After several other failed attempts this recipe worked out perfect! I did add about twice the amount of sugar to get more of a syrup and it turned out great! Now I have to make another batch for my father. Thank you so much!

    Reply
    • laurenpacek

      May 07, 2020 at 2:11 pm

      I'm so glad that you like them!! Next time I make them, I'll try adding double the sugar, too

      Reply
  19. Allison

    May 06, 2020 at 8:38 pm

    5 stars
    We love the amarena cherries that are seasonal at Trader Joe’s and I have been looking for a recipe that came close to that perfect flavor. After several other failed attempts this recipe worked out perfect! I did add about twice the amount of sugar to get more of a syrup and it turned out great! Now I have to make another batch for my father. Thank you so much!

    Reply
  20. Ron

    May 30, 2020 at 5:10 pm

    For an interesting twist I eliminated the water, tripled the sugar, added orange peel and a full cup of bourbon, and did not boil. After 3 months the“hooch” now tastes like cherries and the cherries taste like Luxardo and bourbon! Both are outstanding!

    Reply
    • laurenpacek

      June 01, 2020 at 12:29 pm

      I like what you've done there! I'll have to try it out this way, too.

      Reply
    • Michael

      July 15, 2020 at 8:34 pm

      Hi Ron,

      You recipe looks like it’ll be really good. Did you cook them at all? Or did you just mix it all together and throw in the fridge for 3 months?

      Thanks.

      Reply
  21. Carol Haas

    June 11, 2020 at 4:25 pm

    5 stars
    It's Bing cherry season, so i made a small batch just to try - very good! I will be using these cherries in some summertime cocktails, for sure. Next time, I'll make more liquid in proportion to the cherries so that they are covered by juice in the jar.

    Reply
    • laurenpacek

      June 11, 2020 at 4:33 pm

      So glad that you enjoyed them!! Cheers!

      Reply
  22. Carol Haas

    June 11, 2020 at 4:25 pm

    5 stars
    It's Bing cherry season, so i made a small batch just to try - very good! I will be using these cherries in some summertime cocktails, for sure. Next time, I'll make more liquid in proportion to the cherries so that they are covered by juice in the jar.

    Reply
  23. Peter Heil

    June 16, 2020 at 11:06 am

    5 stars
    Please advise how long after making the cherries and putting them in the refrigerator they become Luxardo ‘d?

    Reply
    • laurenpacek

      June 16, 2020 at 10:15 pm

      They're Luxardo'd pretty much as soon as you're done cooking them! They'll just get better and better as they sit in the liquid in the fridge, though.

      Reply
      • Peter Heil

        June 18, 2020 at 12:13 am

        Thank you

        Reply
  24. Peter Heil

    June 16, 2020 at 11:06 am

    5 stars
    Please advise how long after making the cherries and putting them in the refrigerator they become Luxardo ‘d?

    Reply
  25. Sean G

    June 16, 2020 at 8:59 pm

    5 stars
    Getting ready to make my second DOUBLE batch. I'm obsessed. I made the first batch with dark sweet frozen cherries. I had some syrup left over so I just stored it in a jar in the fridge. I note that I simmered the syrup until it had reduced almost half b/c I like a thicker syrup. Then I added the cherries; took it off the heat and let it cool before pouring into mason jars and storing in the fridge. Once the sweet cherries were getting low (I do love an Old Fashioned after work) I just reheated the leftover juice and threw in frozen sour cherries. Worked perfectly! My wife prefers the sweet ones, but I prefer the sour ones.

    Reply
    • laurenpacek

      June 16, 2020 at 10:16 pm

      I'm so glad that you've been enjoying these!! I love to use them in an Old Fashioned, too 😉

      Reply
  26. Sean G

    June 16, 2020 at 8:59 pm

    5 stars
    Getting ready to make my second DOUBLE batch. I'm obsessed. I made the first batch with dark sweet frozen cherries. I had some syrup left over so I just stored it in a jar in the fridge. I note that I simmered the syrup until it had reduced almost half b/c I like a thicker syrup. Then I added the cherries; took it off the heat and let it cool before pouring into mason jars and storing in the fridge. Once the sweet cherries were getting low (I do love an Old Fashioned after work) I just reheated the leftover juice and threw in frozen sour cherries. Worked perfectly! My wife prefers the sweet ones, but I prefer the sour ones.

    Reply
  27. Jennie Sharp

    June 24, 2020 at 7:45 pm

    What do you think about not pitting and stemming cherries? I'm trying to simplify the process, plus having stems on might be fun for the cocktail.

    Reply
    • laurenpacek

      June 24, 2020 at 10:55 pm

      I haven't tried it this way, so take what I have to say with a grain of salt. My concern is that the flavor may not penetrate into the cherry as deeply since it doesn't have an opening into the fruit like it would if you pitted the cherries. But I agree that having the stems on the cherries would look very nice!

      Reply
      • Jennie Sharp

        June 25, 2020 at 2:35 am

        Thanks...that definitely makes sense.

        Reply
      • Rose

        July 10, 2020 at 5:39 am

        Use a Straw to pit the cherries, so easy and the stems stay on! The pit is directly under the stem, go sideways

        Reply
        • laurenpacek

          July 10, 2020 at 1:36 pm

          Good call! You can definitely use a straw (or chopstick, etc.) if you don't have a cherry pitter.

          Reply
      • rebecca

        August 30, 2021 at 11:35 pm

        If I make these following your directions, how long will they store in the fridge in the tightly sealed container? A week? A month? Thanks in advance, can't wait to try!

        Reply
        • laurenpacek

          August 31, 2021 at 11:58 am

          Hi Rebecca,

          I'd say a month, to be on the safe side. Though, to be honest, I've had some in the fridge for longer. But my official answer is "a month" =) Cheers!

          Reply
  28. Jennie Sharp

    June 24, 2020 at 7:47 pm

    Forgot to mention that I will be canning them afterwards.

    Reply
  29. Krista

    June 28, 2020 at 5:09 pm

    OMG! Delicious. Made one batch with frozen organic sweet cherries (costco). Turned out so well I used the remaining sweet cherries mixed with frozen sour cherries for a second batch. Second batch tastes like cherry pie. Probably not Luxardo but soooooo good. Thanks for the recipe. Any idea how long they last? Thinking I might have to can the larger batch.

    Reply
    • laurenpacek

      June 29, 2020 at 12:25 pm

      I'm so glad that you liked them!! To be honest, I'm not sure how long they last because they tend to go pretty fast in my house ;). Canning sounds like a good idea, though.

      Reply
  30. Laura

    June 28, 2020 at 9:10 pm

    Where the luxardo flavor is similar the mouth feel and thickness of the syrup wasn’t quite right. I reduced some cherry juice to make a really thick syrup and added that in and the cherry flavor was so much better. I’m still working on the cherry texture thought fresh worked better than frozen. Frozen became very mushy. I plan on trying to candy the cherries which I think will give what I’m looking for texture wise. It may cook all the alcohol out but as long as the flavor is goos I don’t mind!

    Reply
    • laurenpacek

      June 29, 2020 at 12:25 pm

      Oh, good! Glad to hear that your tweaks worked out. If you do candy the cherries, let me know how it works out.

      Reply
  31. Laura

    June 28, 2020 at 9:11 pm

    4 stars
    Flavor was good but syrup thickness and texture were not quite right.

    Reply
  32. rebecca

    July 15, 2020 at 11:18 pm

    I was wondering if you can store them in a mason jar in the basement for a while to gather some flavor, or if they have to be in the fridge right away? Thanks!

    Reply
    • laurenpacek

      July 16, 2020 at 5:44 pm

      If you aren't properly canning them, then I'd definitely recommend stashing them in the fridge. If you decide to can them, they can sit at room temperature.

      Reply
  33. Miguel

    July 16, 2020 at 5:20 am

    Hi! Thank you for the recipe! I’ve been looking for a way to reverse engineer Luxardo Cherries. Your recipe was nearly spot on. The only addition I added was the citric acid (a half ounce or 1 oz of lemon). That addition nearly got it!

    Reply
    • laurenpacek

      July 16, 2020 at 5:44 pm

      I'll have to try it with some lemon juice next time!

      Reply
  34. Carol

    July 19, 2020 at 1:45 am

    I have made this recipe twice now and have canned them both times. I canned using water bath method. I filled the jars with hot cherries and liquid and processed them for 15min. (Pint jars)! They make great gifts for your bourban drinking friends! I personally like that there is extra juice, I use the juice in my drink with a little orange rind and bitters!

    Reply
  35. Nancy

    August 15, 2020 at 8:26 pm

    This might be a dumb question but.... do you keep the cinnamon stick in the liquid in the jar or remove it before filling the jar? Also... can you substitute ground cinnamon if you don’t have the sticks? Thanks!

    Reply
    • laurenpacek

      August 16, 2020 at 2:06 pm

      Not a dumb question at all! I remove the cinnamon stick before putting the liquid and cherries in a jar. And I don't see why you couldn't use ground cinnamon for the flavor, although maybe cinnamon would stick to the cherries? Your liquid would also likely be cloudy. If you do use ground cinnamon, I might recommend straining everything through some cheese cloth, to filter out as much of the ground cinnamon as possible.

      Reply
  36. John Todd

    October 13, 2020 at 12:13 am

    Hey Lauren, Thanks for this recipe. Can you tell me, with one pound of cherries, what size jar did you use to store them?

    Reply
    • laurenpacek

      October 13, 2020 at 11:54 am

      Hey John. I believe that I used a quart jar.

      Reply
  37. Yusra

    October 30, 2020 at 9:36 pm

    I just tried this recipe with frozen sour cherries (replaced the nutmeg with some lemon zest) and it tastes wonderful! Can't wait to put it into my blackforest cake. Thank you 🙂

    Reply
    • laurenpacek

      October 31, 2020 at 3:10 pm

      Hey there, so glad you liked them!! Putting these cherries into a black forest cake is a genius idea.

      Reply
  38. Linda

    December 16, 2020 at 11:55 pm

    I made this recipe and because cherries weren’t in season, I used frozen black cherries. The flavor is exact but the cherries were mushy, not like the real Luxardo, which are more dense. I think I’ll wait for cherries to be in season and try again. I did canned them and they’ve held up beautifully.

    Reply
    • laurenpacek

      December 17, 2020 at 1:03 pm

      Hi, Linda. Thank you for the update! I'm going to update the post to include what you shared with me. Bummer that the texture of the cherries didn't hold up. I promise that they're worth it when you make it with fresh cherries!

      Reply
  39. Krista

    April 27, 2021 at 12:36 pm

    These are delicious! I made a batch with frozen sweet cherries I had leftover from a previous recipe. I decided I wanted a larger batch so I threw in some frozen sour cherries. I decided to mix it up by adding both the Luxardo Maraschino Orignale and the Luxardo Sangue Morlacco (since I had both on hand). To be honest, I preferred the sour cherries but both were amazing. Thanks for sharing.

    Reply
    • laurenpacek

      April 27, 2021 at 12:58 pm

      I'm so glad that you enjoy them! I'll have to try to get my hands on some of the Sangue Morlacco and give that a try, too.

      Reply
  40. Flo

    June 01, 2021 at 9:35 pm

    So excited to try these! I keep buying cherries and forgetting to eat them (since I can never finish the giant bags of cherries they sell in grocery stores) and this will be a perfect use for the remainder of a bag I bought recently! I don't have Luxardo Maraschino on hand, though, and I know they'll still be delicious if I use brandy or bourbon instead, but is there anything I could add to make them taste more similar to Luxardo if I don't have it on hand? I know nothing will make them taste exactly like the true Luxardo cherries without Luxardo (duh), but if I could at least get a little closer I'd like to if it's possible

    Reply
    • laurenpacek

      June 01, 2021 at 11:03 pm

      Hi, Flo. I'm not sure that I can think of anything that you could sub for the Luxardo that would be close in flavor. However, like you said, brandied or bourbon cherries would be lovely!

      Reply
  41. Karen

    July 08, 2021 at 12:47 am

    Thank you. Easy and fun to make. I added vanilla. Off to make an old fashioned with my delicious cherries.

    Reply
    • laurenpacek

      July 08, 2021 at 1:19 am

      So glad you're enjoying them. Vanilla is a good addition. Cheers!

      Reply
  42. Josh

    July 15, 2021 at 10:55 pm

    1 star
    Followed the recipe as written and made the mistake of not tasting the liqueur before using it. Cherries taste like they were soaked in rose water. Not a taste I enjoy. Wouldn’t do this again. Really not they fault of the recipe but absolutely do not like this flavor and will buy luxardo cherries at the expense of the separate ingredients. Too expensive and imagine wouldn’t be worth the expense had the batch of cherries tasted better.

    Reply
  43. Sher

    November 18, 2021 at 7:51 pm

    These are not bad - I have made them (substituting cherry juice for the water to retain color), but other than that made the same including the Luxardo liquer. These again are not bad, but taste absolutely nothing like a Luxardo cherry. They do not get that stickiness that you always have in a jar of Luxardo cherries. They charge a fortune for the cherries, but I have yet to find a recipe that even comes close to the flavor and texture of a true Luxardo.

    Reply
  44. Tess

    February 14, 2022 at 6:43 pm

    I bought a jar of cherries in liquor in Italy thinking they were Luxardo cherries. However, they are not sweet. They've definitely got enough alcohol in them though. Thoughts on how to turn these into something like Luxardo cherries without adding more alcohol?

    Reply
    • laurenpacek

      February 14, 2022 at 8:38 pm

      Hi, Tess. I've never tried to do this before, so please bear that in mind. However, you could maybe try adding some simple syrup that's been flavored with some of the traditional Luxardo cherry flavors (think vanilla, maybe a tiny bit of almond extract, a cinnamon stick...). That way you're not upping the alcohol content, but getting some more flavor.

      Reply
  45. Thomas

    February 24, 2022 at 4:51 am

    Just some FYI: On a jar of Luxardo cherries, it tells you "Do not refrigerate" that refrigeration may cause syrup to crystalize. Tells you to store at room temp in a closed jar.

    Reply
    • laurenpacek

      February 24, 2022 at 1:17 pm

      Hi, Thomas. While that may be the case for the store bought cherries, I'd definitely recommend storing the homemade ones in the fridge. The syrup will not crystalize.

      Reply
  46. Sheryl

    July 20, 2022 at 11:13 am

    These are absolutely NOTHING like a Luxardo Cherry. Lux Cherries are sticky and sweet in a thick luxurious syrup and make you want to get to the bottom of your drink just to be able to get at the cherry. These are sweetened cherries in juice.

    Reply
    • V

      August 20, 2022 at 2:50 pm

      If you cook down the syrup both before lucario addition, and afterwards prior to adding the cherries you will have a thicker syrup. I also used 1:3 ratio of 100% tart cherry concentrate to water in attempt to up both flavor and color. Flavor was great, syrup was thick, but cherries still paled a bit. Next batch I will add some citric acid to see if I can retain that beautiful dark color. I have never actually had a lucario cherry...I buy the Penninsular cherries for my cocktails and they are wonderful.

      Reply
      • V

        August 20, 2022 at 2:52 pm

        Luxardo not lucario! Spell check!

        Reply

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Hi, I'm Lauren! I'm the recipe developer, photographer, and writer here at A Nerd Cooks. I'm a 30-something wife, mom, and scientist with a passion for mixing cocktails, brewing buzzy coffee drinks, and making other delicious beverages at home.

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