🇬🇷 Greece · Drinks
Vyssinada: Traditional Greek Sour Cherry Syrup Drink
By eatmundo · July 8, 2026
🇬🇷 GRVyssinada is a beloved Greek homemade syrup made from ripe sour cherries, sugar, and a hint of lemon, creating a vibrant concentrate. When diluted with cold water, it transforms into a refreshingly sweet-tart beverage, perfect for hot summer days or as a delightful non-alcoholic aperitif.
Ingredients
check them off as you prepareHow to Make It
- 1
If using fresh sour cherries, wash 1 kg of cherries thoroughly and carefully remove their pits. If using frozen cherries, thaw them first. Place the pitted cherries in a large non-reactive bowl or pot.
- 2
Add 1 kg of sugar over the cherries, ensuring they are well coated. Cover the bowl and let the cherries macerate at room temperature overnight, or for at least 8-10 hours. This process draws out the cherry juices and creates a natural syrup.
- 3
After macerating, transfer the cherries and their accumulated juice to a large saucepan. Add 250 ml of water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally.
- 4
Once the cherries have softened and released more juice, remove the saucepan from the heat. Carefully strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on the cherries with the back of a spoon to extract all the juice. Discard the cherry solids.
- 5
Return the strained cherry juice to the saucepan. Add 30 ml of lemon juice. Bring the syrup to a boil again over medium heat, then reduce to low and simmer for another 10-15 minutes, or until the syrup slightly thickens. It should coat the back of a spoon, but not be too thick, as it will thicken further upon cooling.
- 6
Remove the saucepan from the heat and let the Vyssinada syrup cool completely. Once cool, pour it into sterilized bottles or jars, seal tightly, and store in the refrigerator. The concentrate will last for several weeks.
- 7
To serve, pour 30-40 ml (2-3 tablespoons) of the Vyssinada concentrate into a glass. Top with 200 ml of very cold water and a few ice cubes. Stir well and garnish with a fresh cherry or a slice of lemon if desired. Adjust the dilution to your taste preference.
Frequently Asked Questions
Should I use fresh or frozen sour cherries for Vyssinada?+
Fresh sour cherries are ideal for the best flavor and vibrant color. If fresh are unavailable, high-quality frozen sour cherries (without added sugar) can be used, though the color might be slightly less intense.
How can I adjust the sweetness of my Vyssinada syrup to my taste?+
You can adjust the sugar content after the initial cooking by tasting the syrup once it has cooled slightly. Add more sugar gradually and reheat gently until dissolved, or dilute with more water when serving if it's too sweet.
How do I know when the Vyssinada syrup has reached the correct consistency?+
The syrup is ready when it has thickened slightly and coats the back of a spoon. It should not be too thick like jam, as it will thicken further upon cooling.
What is the best way to serve Vyssinada, and how much should I dilute it?+
Vyssinada is traditionally served chilled, diluted with cold water to taste, typically a 1:3 or 1:4 syrup to water ratio. Add ice cubes and a slice of lemon for a refreshing drink.
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