Greek Desserts
Vissino Glyko Recipe (Greek Sour Cherry Spoon Sweet)
Βύσσινο γλυκό VEE-see-noh glee-KOH · Vyssino glyko
Photo: Sour Cherry Jam by whitneyinchicago, CC BY 2.0. Placeholder until original photography is shot.
In short
Vissino glyko is whole sour or morello cherries, pitted and slowly cooked in sugar syrup until preserved and tender, one of the most classic Greek spoon sweets. Its syrup, once diluted with cold water, becomes vissinada, making this preserve genuinely two things in one jar.
Vissino glyko is the source of the syrup behind vissinada, the diluted summer cordial found elsewhere on this site, but the whole preserved cherries themselves are a genuine spoon sweet in their own right, offered traditionally to guests on a small dish alongside a glass of cold water, in the same hospitality ritual as kydoni glyko and the wider spoon sweet tradition.
Sour or morello cherries, rather than sweet eating cherries, are essential here, since their natural tartness is exactly what balances against the sugar syrup and gives the finished preserve real character rather than simple, one-note sweetness.
Pitting a large quantity of cherries is genuinely the most time-consuming part of this recipe, but the cooking itself is straightforward, needing patience rather than skill.
Key preparation steps
- Pit whole sour cherries.
- Macerate briefly in sugar to draw out juice.
- Simmer gently until the cherries are tender and the syrup thickens.
- Jar the cherries and syrup together.
Pitting the cherries
Pit the cherries, keeping them whole rather than halved, using a cherry pitter if you have one, since it is considerably faster than doing it by hand with a knife for any real quantity. Keep any juice that escapes during pitting, since it goes into the pot along with everything else.
Macerating before cooking
Toss the pitted cherries with sugar and leave them to sit for a couple of hours, or overnight in the fridge, which draws out a good amount of their own juice and starts dissolving the sugar before any heat is applied, giving a better final texture than adding cold sugar directly to a hot pan.
The simmer
Bring the macerated cherries and their juice to a simmer, and cook gently, skimming any foam that rises, for thirty to forty minutes, until the cherries are tender and the syrup has thickened to a light, pourable consistency, not too thin. Stir in a squeeze of lemon juice near the end, which brightens the finished preserve.
Jar the hot cherries and syrup together in clean, sterilised jars, sealing immediately.
Tips from my kitchen
Use sour or morello cherries, not sweet ones
Their natural tartness is exactly what balances the sugar syrup. Sweet eating cherries give a one-note, cloying result.
Macerate before cooking
A couple of hours with the sugar draws out the cherries' own juice and starts the sugar dissolving, giving a better final texture.
Do not overcook the syrup
It should stay light and pourable, not turn into a thick jam. This is a spoon sweet, meant to be spooned with liquid syrup, not a set preserve.
Vissino Glyko Recipe (Greek Sour Cherry Spoon Sweet)
Βύσσινο γλυκό · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 1h
- Cook
- 45m
- Total
- 1h 45m
- Serves
- 16
Ingredients
Ingredients
Method
- Pit the cherries, keeping them whole, and keep any juice that escapes.
- Toss the pitted cherries with the sugar in a large bowl. Cover and leave to macerate for at least 2 hours, or overnight in the fridge.
- Tip the macerated cherries and their juice into a wide, heavy pot.
- Bring to a simmer over a medium heat, skimming off any foam.
- Reduce the heat and simmer gently for 30 to 40 minutes, until the cherries are tender and the syrup has thickened to a light, pourable consistency.
- Stir in the lemon juice in the final few minutes.
- Spoon the hot cherries and syrup into clean, sterilised jars and seal immediately.
- Cool completely before storing. Once opened, keep refrigerated.
Nutrition, per 2 tbsp with a few cherries
- Calories
- 142
- Protein
- 0 g
- Carbs
- 36 g
- Fat
- 0 g
- Sat fat
- 0 g
- Fibre
- 1 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Vyssino glyko
What is the relationship between vissino glyko and vissinada?
Vissinada, the diluted summer drink, is made from the syrup of vissino glyko, meaning the two are genuinely two uses of the same preserve, the syrup for drinking and the whole cherries for eating with a spoon.
Can you use sweet cherries instead of sour ones?
Not really with the same result. Sour or morello cherries' natural tartness is what balances the sugar and gives this spoon sweet its real character.
How is vissino glyko traditionally served?
In a small dish with a spoon, alongside a glass of cold water and often a coffee, offered to guests as a gesture of hospitality rather than eaten as an everyday dessert.
