Cherry-Pit Syrup Recipe From North Pond

Recipe adapted from Bruce Sherman of North Pond

Cherry-Pit Syrup
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Cherry-Pit Syrup, adapted from Bruce Sherman of North Pond
  • ¼ cup cherry pits
  • ⅔ cup sugar
  • 1 cup water
  1. Spread the pits between two dish towels, and gently pound the pits with a hammer or meat pounder to split them open. Once split, discard any large, easy-to-grab pieces of shell. Wrap the broken pits in cheesecloth, and tie to make a sachet.
  2. In a small pot over high heat, bring the sugar and water to a boil. Remove the pot from the heat, add the sachet, and cover the pot. Let the syrup steep for 30 to 45 minutes, or until the desired flavor intensity is reached. Chill the syrup in the refrigerator until using.
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