Servings: 16 Prep: 30 minutes
- Drain the cherry pie filling in a sieve. Reserve cherries.
- In a heavy saucepan, heat the sugar and water until a thin syrup forms.
- In a mason jar, combine cherries, cooled syrup, almond extract, and wild dark cherry extract.
- Refrigerated for 12 hours before use.
Use in cocktails, cakes, or on top of ice cream.
The recipe is adapted from The Cake Bible.