Cherry Pit Syrup Recipe | Serious Eats

Cherry Pit Syrup Recipe | Serious Eats

[Photograph: Vicky Wasik]

Here’s an easy, no-fuss method for making the most of your summer cherry haul: After making cherry pie, cherry ice cream, or any other cherry treat, toss all those pits with a bit of sugar. This will draw out all the flavor from the wisps of fruit that cling to the pits, producing a vibrant cherry syrup that can be used as a sweetener for cocktails, iced tea, and seltzer, or as a sauce to drizzle over ice cream, French toast, and pancakes.

Please note that this recipe is made from whole cherry pits, not the inner kernels obtained after cracking them open.

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