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.

Cilantro Lime Basmati Rice

Cilantro lime rice is an excellent served along Mexican-inspired and Asian-inspired meals. Make a large batch and follow my directions below (see Notes) to freeze in small portions for a quick side dish on a busy weeknight.

Items used to make this recipe:

(affiliate links)

• basmati rice https://amzn.to/3cambTk

• citrus squeezer https://amzn.to/3pzqNWi

• microplane zester https://amzn.to/3CnkJYn

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Cilantro Lime Basmati Rice

makes about 5 cups

Printable Recipe

Ingredients

• 4 tablespoons butter, divided

• 1 1/2 cups basmati rice

• 1 clove garlic, minced

• 2 1/4 cups water

• 1 teaspoon kosher salt

• zest of 1 lime

• 3 tablespoons freshly squeezed lime juice (about 1 1/2 limes)

• 1 cup loosely packed cilantro leaves

Directions

1. In a 3-quart or larger saucepan with a tight fitting lid, cook the dry rice in half of the butter until toasted.

2. Add the garlic and continue stirring for 30-60 seconds until fragrant; immediately stir in water, salt, and lime zest.

3. Bring mixture to a boil, then reduce heat to low and cover for 15 minutes.

4. Remove cover and stir in lime juice,

5. Stir in remaining butter until melted, followed by cilantro leaves.

Note

• Leftover rice can be frozen in an airtight container. To serve, microwave for a couple of minutes, stirring occasionally, until warmed through.

adapted from SimplyRecipes