Cherry Pit Syrup Recipe
7 ounces cherry pits ; see note
3 1/2 ounces plain or toasted sugar
Pinch of salt, to taste
1 drop rose water, or more to taste
1 drop almond extract, or more to taste
In a small bowl or pint Mason jar, combine cherry pits and sugar . Toss until well combined, then cover tightly and set aside for 3 hours or up to 24 hours. Shake the bowl or jar occasionally to toss the pits around and help the sugar dissolve. When sugar has completely dissolved, strain syrup through a fine-mesh sieve. Season syrup with a pinch of salt and a drop or two of rose water and/or almond extract to taste. Please use care in adding these potent ingredients; while a very small amount of each can go a long way toward balancing the flavor of the syrup, the effect can be overwhelming if too much is added. Transfer syrup to an airtight container and refrigerate for up to 1 month. Use as a dessert sauce or as a replacement for simple syrup in drinks.