Cherry Pit Simple Syrup

I recently made a batch Very Cherry Gelato, which means I found myself with a bunch of leftover cherry pits. I could have thrown them away, but instead, I steeped them in a sugar water solution to make delicious Cherry Pit Simple Syrup. Add it to sparking water or your favorite spirit for a refreshing beverage. It’s great drizzled on ice cream too.

Items used to make this recipe:

(affiliate links)

• cherry pitter https://amzn.to/3T63z7x

• pure vanilla extract https://amzn.to/3QX7GRn

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Cherry Pit Simple Syrup

makes about 1 cup

Printable Recipe

Ingredients

• 1/2 cup cherry pits (from about 1 pound of fresh cherries)

• 1 cup cold water

• 1 cup granulated sugar

• pinch of salt

• 1/4 teaspoon pure vanilla extract

Directions

1. Place cherry pits, water, sugar, and salt in a small saucepan and bring to a boil; reduce heat and simmer for 10 minutes.

2. Remove mixture from heat and stir in vanilla extract.

3. Strain pits and store syrup in the fridge for up to 2 months.

Note

• Cherry pits contain amygdalin, a naturally occurring compound found in the seeds and pits of many fruits. The body turns amygdalin to cyanide, but have no fear… not only do you have to ingest an unreasonably large amount of amygdalin for it to be dangerous, the cooking process renders it completely harmless. But just to be on the safe side, experts suggest you avoid crushing, chopping, or chewing cherry pits.

Corn Stock

When you remove corn kernels from the cob, don’t throw the cobs away - they retain a ton of flavor and can easily be used to make delicious corn stock. Stash your tasty corn stock in the freezer and use it anytime you want to add a subtle sweetness to recipes. Think of using it the next time you make corn chowder, pancakes, sweet bread, corn muffins, polenta, etc…. use your imagination and be creative.

Items used to make this recipe:

(affiliate links)

• corn stripper https://amzn.to/3wfQpuP

• instant pot https://amzn.to/3PA33LW

• slow cooker https://amzn.to/3K33Ggb

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Corn Stock

makes 1.5 to 2 quarts

Printable Recipe

Ingredients

• 12 corn cobs, kernels removed

• 3 quarts cold water

• pinch salt

Directions

Instant Pot:

1. Place cobs in instant pot, breaking in half to fit if necessary.

2. Cover with water and add salt.

3. Cook on high pressure for 90 minutes.

4. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Stovetop:

1. In an 8-quart or larger stockpot, place cobs, water, and salt.

2. Bring to a boil, then reduce heat to a simmer and cook for 2 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Slow Cooker:

1. In an 8-quart slow cooker, add cobs, water, and salt.

2. Cook on high for 4 hours or low for 8 hours.

3. Strain and store in the fridge for up to 5 days, or freeze for longer storage.

Note

• Whichever method you use, you can reduce the corn stock down to 4 cups to make this amazing Loaded Corn Chowder. It’s a crowd pleaser!